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Lemon Pheasant


  • 1 pheasant, bones and cut into small pieces
  • 1 tbsp. sherry or hearty burgandy
  • 1 tbsp. soy sauce
  • 2 eggs
  • 1/4 cup cornstarch
  • 1/2 tsp. baking powder
  • 1 to 2 cups salad oil
  • 1/3 cup sugar
  • 1 tbsp. cornstarch
  • 2 tbsp. lemon juice, plus water to make
  • 1 cup liquid
  • Pepper
  • Lemon, thinly sliced


Combine pheasant with wine and soy sauce in a larg bowl. Let stand for 30 minutes. Turn frequently so all pieces are covered with sauce. Beat eggs in a small bowl and beat in 1/4 cup cornstarch and baking powder to form a smooth batter. Heat oil to 350 degrees F. in wok or large skillet.

Coat bird with batter and fry until browned. Combine sugar, 1 tbsp. cornstarch, water-lemon juice combination, plus a few drops of yellow food coloring. Put in saucepan and boil until clear. Add more sugar or lemon if needed. Pour sauce over fried phesant and serve on a bed of lettuce. Garnish with thin lemon slices and serve with steamed rice.

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