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Home / Cooking / Fish and Wild Game Recipes


Deep Fat Fried Pheasant


  • 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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