Fried Pheasant

Name: Fried Pheasant
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 500-gram fillets, boned and skinned.; 1 pheasant, plucked, gutted and cleaned.; 1 onion, sliced in rings.; ½ cup milk.; ½ cup water.; 2 grams butter.; ¼ teaspoon paprika.; ¼ teaspoon ground black pepper.; ½ teaspoon salt.; ¼ cup of flour.

SpotX Wild Foods Recipe from Kathy Dolman
Prep:20 minutes Cook:90 minutes Difficulty:2

Ingrediants:

500-gram fillets, boned and skinned.
1 pheasant, plucked, gutted and cleaned.
1 onion, sliced in rings.
½ cup milk.
½ cup water.
2 grams butter.
¼ teaspoon paprika.
¼ teaspoon ground black pepper.
½ teaspoon salt.
¼ cup of flour.

Directions:

Portion pheasant into legs, breasts and wings.
Add flour, salt, paprika and pepper to a large plastic bag.
Add pheasant portions, shake and coat.
Heat butter in an electric fry pan or wok with a lid.
Add pheasant portions and brown on all sides.
Place onion rings on top of pheasant portions.
Reduce heat, add water and milk and simmer for 1-1 ½ hours.
Add more water and milk if necessary.
Remove portions to a warm serving dish.
Stir and thicken sauce, pour over pheasant and serve.

Pheasant Recipes

Barbecued Pheasant

English Pheasant

Stuffed Pheasant and Bacon Roll

Roasted Red Pepper Pheasant

Pheasant Casserole

Pheasant Pot Pie

Pheasants
Pheasants were introduced into New Zealand as a game bird for recreational hunters back in 1842; however, they did not really establish themselves until 1865 when successful breeding by the Canterbury Acclimatisation Society prompted the importation of more birds. Numbers increased and spread until the 1900s, when predators and competition for food from smaller imported birds was blamed for a drop in pheasant numbers. Breeding by the Acclimatisation Societies throughout New Zealand, combined with the breaking-in of farmland and careful husbandry by the now Fish & Game Councils, has since seen the birds flourish.