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 th
INGREDIENTS (for 4 servings):
- 1 cup milk
- 1 1/2 tablespoons distilled white vinegar
- 2 pheasant breast halves, thinly sliced
- 1 cup finely crushed saltine cracker crumbs
- 1 cup canola oil for frying
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.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.