Best Chicken Fried Pheasant Recipes

CHICKEN FRIED PHEASANT

Chicken Fried Pheasant image

Family favorite around bird hunting season. Chicken fried pheasant is so simple and good, and unless you tell them, they don't have a clue it's wild game. Uses few ingredients, prep and cooking time are minimal. The first problem is getting the bird in the first place, if you're a hunter! The second problem is there are NEVER any leftovers, no matter how much you cook. Makes wonderful cold sandwiches IF there is anything leftover!

Provided by KATHYKOEHN

Categories Meat and Poultry Recipes Chicken

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 cup milk
1 ½ tablespoons distilled white vinegar
2 pheasant breast halves, thinly sliced
1 cup finely crushed saltine cracker crumbs
1 cup canola oil for frying

Steps:

In a shallow bowl, mix the milk and vinegar. Dip the pheasant slices in the milk and vinegar mixture, then press both side in the cracker crumbs to coat.
Heat the oil in a skillet over medium-high heat. Cook the pheasant in the hot oil about 5 minutes on each side, or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 15.3 g, Cholesterol 57.7 mg, Fat 11.6 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 2.8 g, Sodium 242.6 mg, Sugar 2.9 g

FRIED PRAIRIE CHICKEN OR PHEASANT

Fried Prairie Chicken or Pheasant image

Prairie chicken, sage hens, young pheasants or even frying chickens can all be cooked this way. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Pheasant

Time 1h

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

3 lbs pheasants or 3 lbs prairie chicken, cleaned and dressed
salt and pepper
flour
4 tablespoons fat, for frying

Steps:

Cut bird into serving portions, plunge into cold water; drain thoroughly but do not wipe dry.
Season well with salt and pepper; dredge thickly with flour.
Heat fat in skillet; cook bird slowly until brown and tender, about 45 minutes.
Remove to a hot serving platter and serve with cream gravy.

Nutrition Facts : Calories 731.8, Fat 44.4, SaturatedFat 15.6, Cholesterol 255.7, Sodium 136.2, Protein 77.3