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 the first place, if you're a hunter! The second problem is there are NEVER any leftovers, no matter how much you cook. Makes wonderful cold sandwiches IF there is anything leftover!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Editor's Note

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.

Nutrition Facts

275 calories; 11.6 g total fat; 58 mg cholesterol; 243 mg sodium. 15.3 g carbohydrates; 25.8 g protein; Full Nutrition


Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/15/2008
I didn't strip the pheasant just left it as legs and breasts. I was very weary of the vinegar w/ the milk and after frying the pheasant I stuck it in a 350 deg oven for 25 min to make sure the pheasant was done since mine was thicker than the recipe states. Seasoned with garlic salt pepper & Johnnys. My husband said that this was the best "fried anything" he'd ever had. I'm looking forward to doing this again. Read More
(28)

Most helpful critical review

Rating: 3 stars
03/18/2004
This was tasty enough. But I knew that two breast halves would not feed four people. Use one breast half for every serving. It would be wonderful in a cold sandwich!! Read More
(11)
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/15/2008
I didn't strip the pheasant just left it as legs and breasts. I was very weary of the vinegar w/ the milk and after frying the pheasant I stuck it in a 350 deg oven for 25 min to make sure the pheasant was done since mine was thicker than the recipe states. Seasoned with garlic salt pepper & Johnnys. My husband said that this was the best "fried anything" he'd ever had. I'm looking forward to doing this again. Read More
(28)
Rating: 5 stars
10/27/2008
This was my first time EVER making pheasant and I'm glad I found this recipe to use as a starter. I tweaked it just a bit. I crushed the crackers in my blender and added a few spices to the mix: thyme onion powder garlic powder pepper and some fresh rosemary and basil that I still had left in my garden. I also left the legs and breasts intact. It was so good my family said we should open a new franchise with it: KFP (Kentucky Fried Pheasant)!! They loved it! Read More
(20)
Rating: 5 stars
06/11/2005
Excellent! The advice about serving size is correct but this recipe is definitely worthy of more than 3 stars. It is quite good. Read More
(15)
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Rating: 3 stars
03/18/2004
This was tasty enough. But I knew that two breast halves would not feed four people. Use one breast half for every serving. It would be wonderful in a cold sandwich!! Read More
(11)
Rating: 5 stars
11/12/2008
Wow! Tastes like chicken! My family had a fun time eating it! My husband made sure that we "watched out for bb's" to make it interesting. My son even wanted me to pack some in his lunch for school the next day.... what fun boys are:) Read More
(4)
Rating: 4 stars
02/23/2009
This was very tasty...my toddler ate it up! Read More
(4)
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Rating: 5 stars
12/05/2008
My Pheasant hunting husband could not stop talking about how great these were. Read More
(3)
Rating: 5 stars
10/26/2015
I also added additional seasonings to my cracker crumbs - Otherwise cooked as described. Whole family loved it. Read More
(1)
Rating: 5 stars
11/14/2012
Loved it! Was a great recipe and will try with chicken also!:D Read More