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Deep Fat Fried Pheasant

Ingredients

• 1 young pheasant, cut in pieces
• 1/4 cup coating mixture*
• milk or buttermilk
• cooking fat

Cooking Instructions

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 (350-360° F). Use 2 inches or more of heated fat. Remove pieces when golden brown (3-5 minutes). Serve immediately, or if you are preparing a large quantity of pheasant, keel) already fried pieces hot in a single layer in a flat casserole in a 300°F oven.

*Coating mixtures:

1. Mix:
   • 1/4 cup flour
   • 1 tsp. paprika
   • 1/4 tsp. salt
   • 1/8 tsp. pepper
2. Mix:
   • 1/4 cup pancake mix
   • 1/4 tsp. salt
3. Mix:
   • 1/4 cup flour
   • 1/4 tsp. salt
   • 1/4 tsp. pepper
   • 1/16 tsp. oregano
   • 1/16 tsp. basil
4. Combine ingredients and beat with a rotary beater until batter is smooth.
   • 1 egg, beaten slightly
   • 1/2 cup milk
   • 1/2 cupflour
   • 1/2 to 1 tsp. Worcestershire sauce
   • 1/8 tsp. allspice
   • 1/4 tsp. salt
   • 1/8 tsp. pepper

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