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- 3 pheasants, dressed and cleaned
- salt & pepper
- nature seasoning brand seasoning
- 3 eggs
- 2-3 cups flour
- 2 cups cooking oil
Cut Pheasant meat from body.
Rinse throughly and place in bowl. Salt, pepper and season the Pheasant turning the meat over to make sure all gets covered.
Cover bowl and place in the fridge for at least 4 hours.
In large skillet put oil and heat on high until ready to fry.
Retrieve Pheasant from the fridge.
In a shallow bowl scramble eggs.
In another shallow bowl (or plate) put flour in an even layer.
Dip Pheasant pieces in egg first then coat with flour.
Place in hot oil and brown on either side (lower heat to medium here so as not to burn the oil).
The pheasant cooks REALLY fast and is SO tender and moist.
Carrots and a green salad are an excellent addition to this meal!