Description
This pickle-brined fried pheasant recipe offers a flavorful twist on traditional fried poultry. The pheasant is soaked in pickle brine to tenderize and infuse it with subtle tanginess, then marinated in a spiced buttermilk mixture before being coated in a seasoned flour and corn starch batter. Fried until golden and crispy, this method ensures juicy, well-seasoned pheasant with a crunchy exterior, perfect for a hearty meal.
Ingredients
Scale
Brine
- 3 cups pickle brine (leftover juice from a pickle jar)
Pheasant and Marinade
- 2 to 3 pounds pheasant breasts and thighs
- 2 cups buttermilk (or plain yogurt thinned with milk)
- 1 tablespoon cayenne, Cajun seasoning, or Cavender’s (or any spice mix you like)
Coating
- 2 teaspoons salt
- 1 to 2 tablespoons Italian seasoning or any combination of dried herbs (optional)
- 1 1/2 cups flour
- 1/2 cup corn starch
For Frying
- Oil for frying (enough to fill about 2 inches in the pan)
Instructions
- Brine the Pheasant: Soak the pheasant breasts and thighs in the pickle brine in the refrigerator overnight. Ensure a minimum of 4 hours and a maximum of 12 hours for optimal tenderness and flavor infusion.
- Prepare the Buttermilk Marinade: Mix the cayenne, Cajun seasoning, or your preferred spice blend into the buttermilk. For a more intense flavor, you may use 2 tablespoons of the seasoning. Transfer the pheasant pieces directly from the brine into this buttermilk mixture and let them sit at room temperature for up to 30 minutes to soak in the spices and tenderize further.
- Make the Coating Mixture: In a large shallow container or a plastic bag, combine the salt, Italian seasoning (or other dried herbs if desired), corn starch, and flour. This dry mixture will form the crispy coating on the pheasant.
- Coat the Pheasant: Working in batches, press the pheasant pieces firmly into the flour mixture, ensuring an even and thick coating on both sides. Press hard enough to make the breading adhere well. Shake off excess flour and place coated pieces on the countertop at room temperature for 30 minutes or refrigerate on a tray for up to 6 hours. This resting period further helps the coating stick during frying.
- Preheat Oven and Oil: Preheat your oven to 200°F and set a cooling rack over a baking sheet. This setup will keep the fried pheasant warm and crispy. In a large heavy pan, such as cast iron, heat about 2 inches of oil to 325°F for frying.
- Fry the Pheasant: Fry the pheasant pieces in batches without overcrowding the pan, ensuring they do not touch each other. Fry each side for approximately 5 to 7 minutes until golden brown and cooked through. Transfer cooked pieces to the rack in the warm oven to keep them crisp and hot while frying the remaining pieces.
Notes
- This recipe uses pickle brine to add a unique tangy flavor and tenderize the wild pheasant meat, similar to techniques used for chicken.
- Seasonings are flexible; feel free to adjust or substitute spice blends to your preference.
- Pressing the flour coating firmly into the meat is crucial to achieve a sticky, crispy crust.
- Keeping fried pieces warm in a low oven prevents them from becoming soggy before serving.
- Use a heavy pan like cast iron to maintain consistent oil temperature and better frying results.
Nutrition
- Serving Size: 1 serving
- Calories: 479 kcal
- Sugar: 4 g
- Sodium: 2688 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 101 mg
