Fried Pheasant
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Brining Time
8 hrs
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Total Time
8 hrs 50 mins
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Servings
6 servings
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Calories
479 kcal
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Course
Main Course, Snacks, Lunch
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Cuisine
American
Fried Pheasant
Description
Fried Pheasant uses a unique approach by soaking the pheasant pieces in pickle brine to tenderize and add a subtle tang before marinating them in spiced buttermilk. The combination of flour, cornstarch, salt, herbs, and spices creates a crisp, seasoned coating once fried. Pressing the flour mixture onto the wet pheasant helps the breading stick thoroughly. Cooking in hot oil, preferably peanut or another high smoke point oil, ensures a well-fried crust. The recipe allows resting the flour-coated pheasant at room temperature or refrigerated to further improve breading adherence and texture.
The resulting pheasant has a balanced flavor from the spice choices and brine, with a crunchy exterior and tender interior. Leftover fried pheasant can be eaten cold, making it flexible for meals or snacks. This method suits home cooks looking to prepare game birds with a fried chicken technique that incorporates pickle brine for moisture and flavor enhancement.
Keeping the oil clean by straining it between uses prolongs its life. For tougher pheasant, tenderizing with a jaccard is recommended before brining. Homemade pickle brine can be used if none is available, with vinegar, salt, sugar, and spices boiled together. Spices with paprika or chiles are better placed in the buttermilk rather than the flour to prevent bitterness and darkening of the crust.
Ingredients
- 3 cups pickle brine (leftover juice from a pickle jar)
- 2 to 3 pounds pheasant breasts and thighs
- 2 cups buttermilk or plain yogurt thinned with milk
- 1 tablespoon cayenne pepper or any spice mix you like, or Cajun seasoning or Cavender's
- 2 teaspoons salt
- 1 to 2 tablespoon Italian seasoning optional, or any combination of dried herbs
- 1 1/2 cups flour
- 1/2 cup corn starch
- cooking oil for frying
Instructions
- Soak the pheasant breasts and thighs in the pickle brine in the fridge overnight. No less than 4 hours and no more than 12.
- Mix the cayenne, Cajun seasoning or whatever spice mix makes you happy into the buttermilk. You can use 2 tablespoons if you want a heavily spiced fried pheasant. Put all the pheasant pieces directly from the brine into the buttermilk. Let this sit at room temperature for a few minutes, up to 30 minutes.
- Mix the salt, Italian seasoning or other dried herbs, corn starch and the flour in a large, shallow container or a plastic bag. Put the pheasant pieces in there in batches and really press down on the flour to press it into the meat. You'll want to do this on both sides, pressing hard each time. Lift the pieces out of the flour and shake off the excess. Put them on the counter to sit at room temperature for 30 minutes. You can also set them on a tray in the fridge for up to 6 hours. All of this helps the breading stick to the meat.
- Set a cooling rack over a baking sheet in the oven and set the oven to 200°F.
- Bring about 2 inches' worth of oil to 325°F in a large, heavy pan. I use cast iron. Fry the pieces in batches, not letting them touch each other, until they are golden brown, roughly 5 to 7 minutes per side. Put the finished fried pheasant on the cooling rack in the oven and repeat with the rest of the pheasant.
Notes
- Reuse frying oil by straining through paper towels to remove debris for clean subsequent frying.
- Prefer peanut oil or other oils with high smoke points like canola or vegetable oil for frying.
- Tenderize older pheasants with a jaccard before soaking in pickle brine for better texture.
- If pickle brine is unavailable, create a quick brine by boiling vinegar, water, salt, sugar, and spices.
- Avoid paprika or chile powders in the flour coating to prevent bitter, dark crust; add these spices to the buttermilk marinade instead.
- Fried pheasant can be served cold and keeps well in the fridge for up to a week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 47g | 16% |
| Protein | 36g | 72% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 101mg | 34% |
| Sodium | 2688mg | 112% |
| Potassium | 495mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 951IU | 19% |
| Vitamin C | 7mg | 8% |
| Calcium | 129mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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