Deep Fat Fried Pheasant

Recipe Ingredients

1		Young pheasant - cut in pieces
1/4 cup	27g / 1oz	Coating mixture - (listed below)
		Milk or buttermilk
		Cooking fat
		Coating Mix 1
1/4 cup	15g / 0.5oz	Flour
1 teaspoon	5ml	Paprika
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
		Coating Mix 2
1/4 cup	27g / 1oz	Pancake mix
1/4 teaspoon	1.3ml	Salt
		Coating Mix 3
1/4 cup	15g / 0.5oz	Flour
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Oregano
1/8 teaspoon	0.6ml	Basil
		Coating Mix 4
1		Egg - beaten slightly
1/2 cup	118ml	Milk
1/2		Cupflour
1/2 teaspoon	2.5ml	Worcestershire sauce - (to 1)
1/8 teaspoon	0.6ml	Allspice
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper

Recipe Instructions

Combine ingredients for your choice of coating mix. For mixture 4, combine ingredients and beat with a rotary beater until batter is smooth.

Cut meat from each side of keel or breast bone with a sharp knife, making 2 breast pieces. Marinate pheasant pieces in milk or buttermilk 1 to 2 hours in the refrigerator, or dip in milk.

Dredge pieces in desired coating. Dry on rack approximately one-half hour.

Transfer a few coated pieces at a time to deep fat frying basket and lower into heated fat (350 to 360 degrees). Use 2 inches or more of heated fat. Remove pieces when golden brown (3 to 5 minutes).

Serve immediately, or if you are preparing a large quantity of pheasant, keep already fried pieces hot in a single layer in a flat casserole in a 300 degree oven.

This recipe yields ?? servings.

Source:
The Outdoor Lodge at http://www.theoutdoorlodge.com

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