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Receta Deep Fat Fried Pheasant
by Global Cookbook

Deep Fat Fried Pheasant
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Ingredientes

  • 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

Direcciones

  1. Combine ingredients for your choice of coating mix. For mix 4, combine ingredients and beat with a rotary beater till batter is smooth.
  2. 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.
  3. Dredge pcs in desired coating. Dry on rack approximately one-half hour.
  4. 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).
  5. 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.