Chicken Fried Pheasant recipe

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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

Nutrition Info

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
servingSize: -
sodium: 242.6 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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!

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