Devon Fried Pheasant

After a recent posting on the wonderful “Cooking in Sens” blog http://cookinginsens.wordpress.com/2011/11/06/deep-fried-quail-with-hoisin-dipping-sauce/ deep frying game birds looks a good thing to try, and as it’s well and truly pheasant season here in Devon, there’s a plethora of birds around. I wanted to try something that was family friendly (my wife is not a massive game fan) I thought i’d try a southern fried style meal, I felt the pheasant would give a tasty meat for this, and the breast and thigh were delicious tasty and tender, though some of the leg meat had a few tough bits, but this is what you excpect from a wild bird

Devon Fried Pheasant

Aim for a whole pheasant per person, if it’s been plucked then keep the skin on, if not then it’s ok to use skinless birds, as mine were.

Joint out the pheasants as per my chicken jointing post https://countrywoodsmoke.wordpress.com/2011/10/14/the-chicken-challenge/ and divide each breast into goujons.

Cover with water with a bay leaf, a couple of juniper berries and a couple of whole black peppers, a stick of celery, an onion halved and a chopped carrot. Simmer this of a medium heat until the meat is cooked through, mine took 15 mins. Take out the pheasant meat and set aside to cool, the liquid can then be strained and used as a wonderful alternative to chicken stock.

Set some hot oil to 180 deg C in a deep pan or deep fat fryer.

Have 2 bowls set up with 200ml of milk in one, and 200g seasoned flour, (11 herbs and spices if you know the secret recipe) I used 2 teaspoons cajun seasoning “Slap Ya Mamma” to be precise, a tspn devonshire smoked sea salt http://www.devonshire-gourmetsalts.co.uk/view-our-salts.php a tspn of smoked paprika and a good grind of freshly ground black pepper.

You need to double dip the meat, firstly into the flour, then into the milk before back into the flour, this will give a nice thick crispy coating.

In batches pop the coated meat into the hot oil until the coating is brown and crunchy 8 minutes roughly for mine. Keep the cooked meat in a warm oven until all the meat is cooked.

The Devon Fried Pheasant was served with a home made red cabbage coleslaw and fluffy on the inside crispy on the outside twice cooked chips, and enjoyed with a cold cider.

10 responses to this post.

  1. Will have to try that it sounds good!

    Reply

  2. Ooh yeah you’re right you can’t! I love putting a bit of cajun in mine! MMMMM!

    Reply

  3. Thanks Jules, can’t beat home made coleslaw!
    Cheers
    Marcus

    Reply

  4. That coleslaw looks ace!

    Reply

  5. Thanks for the mention Marcus. I’ve never had pheasant but I want some now! Love the juniper berries during simmering.

    Reply

  6. that looks delicious!

    Reply

  7. I have never eaten pheasant, though out on the farm we are surrounded in them, so beautiful.. and by the looks of it.. very tasty too.. c

    Reply

    • I don’t like them hung too long, a couple of days at the most is good for me, and they are delicious.
      Not sure this is the best way to try them, but might be good for a first try of game if you’re not sure.
      Cheers
      Marcus

      Reply

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From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

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An exploration of all things foodie in Gloucestershire!

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Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours

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