How To Pan Fry Pheasant Recipes

PHEASANT STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, soy sauce, ginger and bouillon until blended. Add water; set aside. In a skillet or wok, stir-fry pheasant in 1 tablespoon oil for 3-4 minutes or until no longer pink. Remove and keep warm. , Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes. Add the celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 5 minutes. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.

PLEASANT PHEASANT

Steps:

• Marinate the pheasant breasts over night (or for as long as possible) in your favorite marinade, or mix together the soy sauce, garlic, onion, honey and vinegar for a yummy asian-inspired marinade.
• Remove pheasants from marinade, and coat in flour. We do not rinse off marinade, or allow to drip off, so that the flour makes a nice coating on the pheasant.
• Heat a frying pan with butter, and place coated pheasant in pan.
• Allow to brown on each side, then add 1/4 cup of chicken broth, or enough to create some liquid on the bottom. Add cilantro.
• Cover and allow pheasant to cook for 4-6 minutes per side, until cooked through. Don't let all the chicken broth cook off, or it could burn. Add more if necessary.
• Once done, take pheasant out of pan, and add chicken broth, a little at a time, scraping the bottom of the pan to create a gravy.
• Serve with rice, or noodles.
• Variations:
• instead of chicken broth, use chicken noodle soup and some water! Or,
• use your favorite marinate. Or,
• after browning, and adding liquid (or soup with some water), put it in a 350 degree oven for 20-30 minutes - then proceed as directed.

FRIED PHEASANT

Steps:

• Cut Pheasant Meat from Carcass (I just used the Breast and Thigh Meat Tossing all those little feet far away).
• Rinse Throughly and place in Bowl.
• Salt, Pepper and Season Pheasant turning the meat over to make sure all gets covered.
• Cover bowl and place in fridge for at least 4 hours.
• In Large Heavy Skillet (I used Grandma's Cast Iron) put oil and heat on high until ready to fry.
• Retrieve Pheasant from Fridge.
• In a shallow bowl scramble eggs.
• In another shallow bowl (or plate) put flour in an even layer.
• Dip Pheasant pieces in egg first then coat with flour.
• Place in hot oil and brown on either side (lower heat to medium here so as not to burn the oil).
• The pheasant cooks REALLY fast and is SO tender and moist.
• Carrots and a green salad was an excellent addition to this meal!

CHICKEN FRIED PHEASANT

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.