Fried Pheasant and Pomegranate Salsa |
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Prep Time: 45 Minutes Cook Time: 300 Minutes |
Ready In: 345 Minutes Servings: 8 |
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Many people don't think you can fry pheasant. You can if its prepared correctly. This recipe will deliver a juicy and tender bird. Top with salsa and you have a great dish. Not to mention appealing to the eye. Ingredients:
2 pheasants, quartered |
2 cups olive oil |
1 cup red wine |
1 cup vinegar |
1 (8 ounce) can 7-up |
fresh parsley or 5 tablespoons dried parsley |
1 cup flour |
2 eggs |
salt and pepper |
1 pomegranate |
1 red onion |
1 -2 pepper chipotle peppers or 1 -2 of diced jalapeno pepper |
1 (12 ounce) jar of chunked pineapple |
2 (14 ounce) jars of hunts stewed tomatoes |
1 garlic clove |
3 tablespoons cilantro |
2 tablespoons lime juice |
4 tablespoons olive oil |
Directions:
1. Pheasant prep in the morning.
2. in a large freezer bag add two cups of red wine, or white, I prefer red. With one cup of vinegar and 7-Up. You want this to marinade in this for at least four hours in the refrigerator before cooking time. Meanwhile make the salsa.
3. Salsa:.
4. Skin and cut pomegranate into cubes. Keeping the seeds.
5. Place in large mixing bowl.
6. Cut red onion,garlic and parsley and cilantro if using fresh.
7. If not add the dried herbs with olive oil into same bowl as the pomegranate.
8. Add peppers, lime juice and tomatoes. Cover with Saran Wrap for at least two hours.
9. Frying pheasant quarters.
10. Put flour and salt and pepper into a pie plate. You can add other herbs to taste if you like.
11. Dip pheasants in egg wash bath then flour.
12. Place in hot skillet with olive oil and cook each side until they bleed through about 15 minutes each side. I let mine bleed through three times. As you would a chicken. Temp should be 170°F when tested. Drain on paper towels salt and pepper before they cool too much.
13. I serve this over wild rice with mushrooms. The salsa is HOT. Might want to take the peppers down a bit. This is a a beautiful plate. Good for all holidays, or just because.
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