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Home Learning Kitchen Poultry - Pheasant - Hank Walker's Oven Fried Pheasant

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Post by :webbcomm Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2379

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Poultry - Pheasant - Hank Walker's Oven Fried Pheasant

Flour
Salt and pepper
1 pheasant, cut up into serving pieces.
2 eggs beaten with 1 tbs. water
36 Ritz crackers rolled medium fine
Oil or Lard for deep frying
1/2 cp. melted butter

Mix flour with salt and pepper in a bag. Add the pheasant pieces and shake to dust them all over
Dip the pheasant pieces in the egg mixture, then roll in cracker crumbs

Deep fry for 15 mins in oil heated to 350 remove and dry on paper towels. Now roll the fried pieces in the melted butter and spread on a baking sheet. Bake 30 mins in a preheated 350 oven. Serves 2-3

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8 pheasant breasts, skinless 1 cup cream 1/2 cup flour 1/2 tsp. salt 1/2 tsp. paprika 1/2 cup butter 1 cup madeira wine 1 cup sliced green grapes Dip breasts in 1/2 cup cream, then dredge in combined flour, salt and paprika. Saute lightly in butter. Remove breasts. Set aside. Add madeira and cook for a few minutes, scraping bits from bottom of pan. Stir in remaining cream. Reheat and place breasts back in sauce. Cook another 20 minutes (less if breasts are small). Add grapes just before serving. Serves 4.

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1 pheasant -- cut up 1 cup celery 1/2 cup onions 2 Tbsp. grease flour and water for gravy 3 or 4 cups water Melt grease until fairly hot; dip pieces of pheasant into flour. Brown both sides in hot grease. When all pieces are browned, pour in, 1 cup at a time of water. Scrape bits of coating from sides of pan until water covers the pheasant pieces. Add onions and celery. Simmer 1 to 1 1/2 hours. Mix 2 to 3 tablepsoons flour and 1 cup of water. Turn burner up to boil. Add flour; mix to thicken to

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Poultry - Pheasant - Hank Walker's Oven Fried Pheasant

Poultry - Pheasant - Pheasant Madeira

Poultry - Pheasant - Fricassee Pheasant