Kansas Fried Pheasant
KFP: (Kansas Fried Pheasant)
This recipe is an easy fix and wives and kids will love it. It works really well for those birds that may have some shot in the breast meat; as you slice the breast meat, you can check for any shot that still may be lodged in the bird. Remove those pieces of shot and trim areas of damaged meat, if any, wash again, and be sure to remove all feather remnants from the meat as that is the source of a gamey taste.
- 2-4 pheasant breasts
- Canola oil
- White flour
- Soda crackers
- 1-2 cups milk
- Freshly ground black pepper
- Sea salt
- Cavender’s® Salt Free All Purpose Greek Seasoning
- Slice the pheasant breasts into strips about 3/4-inch wide.
- Coat the bottom of a cast iron skillet with canola oil so that it is about 1/8 to 1/4-inch deep, and preheat on medium.
- Pour one cup milk into a cereal bowl.
- Combine one cup white flour, a handful of crumbled soda crackers and 1/2 teaspoon of freshly ground black pepper into a large bowl.
- After skillet and oil are hot, dip pheasant strips one at a time into the milk and then into the flour mixture, coating it on all sides, and place into skillet.
- Repeat until skillet is full.
- Sprinkle Greak Seasoning and—if desired—sea salt onto the strips as they fry.
- Turn strips over once after bottom side has turned golden brown. Add more oil as necessary to keep strips from sticking to skillet.
- Make more flour mixture as necessary.
- Remove strips from skillet and place strips onto a large serving plate covered with a couple of thick paper towels to absorb excess oil.
If you desire a spicier version, substitute cayenne pepper for the Greek Seasoning. For a thicker batter, beat one egg per cup of milk. My kids like the Greek Seasoning version and will dip them into Ranch dressing or barbeque sauce.