Posted By: Don Horkey (VIEW COUNT: 3884) PRINT
1 whole pheasant deboned
dipping sauces -- BBQ, Mustard, etc.
Take all the pheasant meat, cut into 1- to 1 1/2-inch cubes, and pat dry with paper towels.
Roll the pieces in a breading mixture consisting of corn meal, flour, salt, pepper and seasonings of your choice.
Drop the pieces carefully into hot oil. The oil needs to be preheated to work best.
Fry until golden-brown (a few minutes) depending on oil temperature.
Remove from oil with a slotted spoon.
Place the pieces on a paper towel and blot with several more to remove excess grease.
Serve with dipping sauces.