Pheasant

  • suzuki
    Woodbury, Mn
    Posts: 18625
    November 1, 2017 at 9:29 am #1724586

    Here’s a beautiful pic of fresh (not frozen) Iowa pheasant we had last night. It turned out spectacular. I deep fried cut up breast and thighs with my favorite fish breading and voila. The key and really difficult part is not overcooking. You need to pull them when there’s still a dot of pink in the middle. That’s the only way they turn out juicy and as tender. Im eating birds as fast as I shoot them this year. If I dont get a big haul there will be nothing in the freezer this winter! )

    Attachments:

    1. IMG_20171031_172213701.jpg

    Ralph Wiggum
    Maple Grove, MN
    Posts: 11764
    November 1, 2017 at 9:36 am #1724593

    That looks great. I did the same with some fresh pheasant breasts a few weeks ago. Used the Lefty’s chicken and fish mix that I love for sunfish. Some of mine were really tender, some were tougher. Not sure if it was a difference between birds or if some got a little overdone, but the whole family thought it was really good.

    chomps
    Sioux City IA
    Posts: 3974
    November 2, 2017 at 11:15 pm #1725141

    Thumbs up. I still haven’t gone out, but got a call and might head out towards Cherokee

    Michael Saal
    Merrill, Wi
    Posts: 641
    November 3, 2017 at 10:41 pm #1725346

    Just got back from S.D. Pheasant hunt and we make ours that way too I dip mine in ranch dressing.

    suzuki
    Woodbury, Mn
    Posts: 18625
    November 4, 2017 at 8:05 pm #1725459
    Michael Saal wrote:

    Just got back from S.D. Pheasant hunt and we make ours that way too I dip mine in ranch dressing.

    Fucnaye.

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