Deep Fat Fried Pheasant Recipe
Servings: 1
Ingredients
- 1 x young pheasant cut in pcs
- 1/4 c. coating mix (listed below) Lowfat milk or possibly buttermilk Cooking fat
- 1/4 c. flour
- 1 tsp paprika
- 1/4 tsp salt
- 1/8 tsp freshly-grnd black pepper
- 1/4 c. pancake mix
- 1/4 tsp salt
- 1/4 c. flour
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/8 tsp oregano
- 1/8 tsp basil
- 1 x egg beaten slightly
- 1/2 c. lowfat milk
- 1/2 x cupflour
- 1/2 tsp Worcestershire sauce - (to 1)
- 1/8 tsp allspice
- 1/4 tsp salt
- 1/8 tsp freshly-grnd black pepper
Directions
- Combine ingredients for your choice of coating mix. For mix 4, combine ingredients and beat with a rotary beater till batter is smooth.
- Cut meat from each side of keel or possibly breast bone with a sharp knife, making 2 breast pcs. Marinate pheasant pcs in lowfat milk or possibly buttermilk 1 to 2 hrs in the refrigerator, or possibly dip in lowfat milk.
- Dredge pcs in desired coating. Dry on rack approximately one-half hour.
- Transfer a few coated pcs at a time to deep fat frying basket and lower into heated fat (350 to 360 degrees). Use 2 inches or possibly more of heated fat. Remove pcs when golden (3 to 5 min).
- Serve immediately, or possibly if you are preparing a large quantity of pheasant, keep already fried pcs warm in a single layer in a flat casserole in a 300 degree oven.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 704g | |
| Calories 1500 | |
| Calories from Fat 591 | 39% |
| Total Fat 65.67g | 82% |
| Saturated Fat 26.64g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 419mg | 140% |
| Sodium 2704mg | 113% |
| Potassium 1428mg | 41% |
| Total Carbs 142.96g | 38% |
| Dietary Fiber 8.1g | 27% |
| Sugars 63.04g | 42% |
| Protein 92.46g | 148% |
