This content is presented by Walton's - Everything but the Meat
There are plenty of ways to cook pheasant to make it delicious and tender, usually this involves marinating or injecting the breasts with a seasoning that includes phosphates and then slowly cooking it over medium to low heat. Another way to get delicious tender pheasant is to cut it into small pieces and deep-fry it in oil to make popcorn pheasant!
It's easier than it sounds, we were able to make two heaping bowls of this in less than an hour and by drying the pheasant in a cast iron skillet on the side burner of our grill, clean up was easy!
Recipe: Popcorn Pheasant
1. 3 Cups of all-purpose flour
2. 2 oz of Bloody Mary Wing Shake
1. 4 Whole Eggs
2. 1/3 Cup of water
1. 2 lb of Pheasant Breast
2. 8 cups of peanut oil (can use other oils with high smoke points)
1 - Mix Bloody Mary Wing Shake into 3 Cups of all-purpose flour
2 - Thoroughly whisk 4 eggs and 1/3 cup of water to create egg wash
3 - Cut pheasant breast into small bite-size pieces.
4 - Dip pheasant pieces into flour mixture first, then into the egg wash and then back into the flour. To increase coverage and thicken the breading put pheasant back into the egg wash again and then back into the flour.
5 - Heat Peanut Oil (or other oil with high smoke point) to 350° on burner or stove top.
6 - Have a plate with layers of paper towel ready to hold the finished product.
7 - Drop Pheasant into oil, making sure it fully submerges in the oil and let it cook. With small pieces this should only take a few minutes. When pieces are close to done they will begin to float and the outside will be a nice golden brown.
8 - Drip dry pieces over the oil and then transfer to plate with paper towel.
9 - Squeeze some fresh lemon onto pheasant and enjoy with or without a dipping sauce.