Recipe courtesy; Brian Hadley
Prep Time: 15 minutes
Inactive Prep Time: 8 hours or overnight
Cook Time: 5 min per pheasant
Serves: 1 person per pheasant breast .
- 2 pheasants
- Peanut oil – enough to coat the bottom of the frying pan
- Caesar salad dressing (or your favorite marinade)
- Ginger/Teriyaki Sauce for dipping (or your favorite dipping sauce)
Breast out the pheasant. Remove the lateral lines for maximum tenderness. Cut pheasant into bite size pieces. Place pieces in a plastic bag and add enough marinade to coat all of the meat. Allow to marinate in the refrigerator, preferably overnight.
Heat enough peanut oil to fully coat the bottom of the frying pan. Peanut oil is best due to the high smoke point, but safflower or sunflower oil will work as well. Get the oil very hot – this is the key to cooking the pheasant quickly and holding in the natural juices. Stir fry until cooked throughout. Typically this only takes a few minutes.
Serve on a plate using toothpicks for dipping.
Variation; Grilled Pheasant Bites
Same prep as above. After marinating, put the pheasant pieces on wooden or metal skewers and grill the meat, turning once. Cook hot and fast.