Fried Pheasant
Crispy fried pheasant pieces with savory seasoning, perfect for hearty meals or special occasions, offering rich flavor and tender meat in every bite.
Ingredients
Instructions
- Mix flour, salt, and pepper in a paper bag.
- Heat 1/4 inch of melted shortening in a large heavy skillet over medium heat (325° to 350° dial setting).
- Shake the pheasant pieces, cut in serving portions and skin removed, in the paper bag until well coated with flour.
- Add the coated pheasant pieces to the hot fat and brown well on each side.
- Cover the skillet and reduce the flame to a simmer (200° to 225° dial setting).
- Cook until tender, about 40 minutes.
- Remove the cover and cook for an additional 5 minutes.
- Drain on absorbent paper and serve.
Tips & Substitutions
For an extra crispy coating, consider adding a teaspoon of baking powder to the flour mixture. If you don't have pheasant, chicken thighs or drumsticks make a great substitute. For seasoning, try adding garlic powder or paprika to the flour mix for added flavor. Ensure the oil is hot enough before adding the meat to achieve a golden-brown crust.
Serving Suggestions
Serve the fried pheasant hot, garnished with fresh herbs or lemon wedges for brightness. It pairs beautifully with creamy mashed potatoes or a crisp green salad. Consider serving alongside homemade biscuits or Grandma Paylor'S Sourdough Bread for a comforting meal. A side of corn on the cob would also complement the dish nicely.
Storage & Reheating
Store any leftover fried pheasant in an airtight container in the refrigerator for up to 3 days. To reheat, place the pieces on a baking sheet and warm them in a preheated oven at 375°F for about 15-20 minutes, or until heated through. This will help retain some of the crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Pheasant contains roughly 164 calories, with 5g protein, 34g carbohydrates, and 0g fat. It is a good source of iron (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on pheasant for this recipe?
Yes, you can use skin-on pheasant; however, the cooking time may vary slightly. The skin can add extra flavor but may also require longer frying to ensure it's fully cooked and crispy. Just be sure to monitor the internal temperature, which should reach 165°F.
What can I do if the coating is not sticking to the pheasant?
If the coating isn't sticking, try patting the pheasant pieces dry with paper towels before coating them in the flour mixture. You can also dip the pheasant in buttermilk or beaten egg before dredging in the flour for a better adherence to the meat.
How can I make this dish healthier?
To make fried pheasant healthier, consider baking instead of frying. Coat the pheasant with the seasoned flour, then place it on a baking sheet and spray lightly with oil. Bake at 400°F until golden and cooked through. This method reduces the amount of fat while still delivering flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).