Gamebird Gourmet: Popcorn Pheasant with Red Potatoes


  • Team Blue Admin Walton's Employee

    Pheasant Greek Orzo Salad

    Popcorn Pheasant with Red Potatoes

    Learn how to make Popcorn Pheasant with Red Potatoes with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Bloody Mary Mix
    Fry in Oil
    Serve with Sauce

    Making the Breading

    To make our breading we are going to add Excalibur’s Bloody Mary Wing shake into some flour. This would be to taste, but we really like the taste of this shaker so we are going to add about 1/3 of the shaker to 3 cups of flour. We are also going to make an egg wash for this so we will whisk 4 eggs in a bowl and add about 1/3 of a cup of water to thin it out a little.

    We are using these 2 lb foil pans foil pans to hold both our flour and our breading. We will start by coating everything in the flour and then moving it over to the egg wash. Make sure you do your best to keep a dry hand and a wet hand here. So right hand handles moving it into and out of the flour, left hand while it is in the egg and on its way back to the flour. We want these to have a nice thick breading so we are going to do them twice and then end with one last dip in the flour.

    Frying the Pheasant

    Now, all you really need to deep fry this type of food is a cast iron skillet, you don’t really need a deep fryer unless you are doing this every day. We have a nice broil king grill here with a side burner so we are doing this outside to make cleanup easier.

    Make sure you choose an oil that has a high enough smoke point to handle this, something like Peanut, vegetable or canola oil. Don’t use olive oil, its smoke point is too low and it will give off a bitter taste. Get your oil up to around 350° and drop your pheasant in, these are small pieces so they are going to be done very quickly, just a few minutes each. You will know that they are done when they are golden brown and floating. We still recommend having a probe thermometer handy though so you can double check.

    Potatoes & Sauces!

    We’ve also been grilling some potatoes as a side since we had the grill out anyway. One great tip for making potatoes on the grill is to place them all on one level on top of some tin foil, then lay more foil over the top of that. Now when you want to flip these half-way through you can just flip the entire piece of foil.

    Now you’ve got a delicious meal and both the popcorn pheasant and the potatoes are perfect for dipping in sauces, so choose your favorite and enjoy! We recommend your favorite mustard, BBQ or try some Sriracha Mayo Garnishing Squeeze

    Shop waltonsinc.com for Bloody Mary Wing Shake

    Shop waltonsinc.com for Cooks Choice Better Breader

    Watch WaltonsTV: Gamebird Gourmet: Popcorn Pheasant with Red Potatoes




  • Team Blue

    That sounds excellent! Now, if I just had some pheasant.



  • Joe Hell Hit those wheat fields, there are plenty of them out your way.


  • Team Blue

    johnsbrewhouse We do have a lot of birds around here and have access to the family farm but I’m not much of a hunter. I’ve got plenty of friends that can get the job done though. We are also looking into carrying pheasant at the shop…I sure hope we can make that happen!


  • Team Blue Admin Walton's Employee

    I’ll be out of the office next week trying to get a nice stock of them for future Gamebird Gourmet videos. I’ll be at Oak Tree Lodge in South Dakota on what looks to be an awesome hunting experience! If you don’t think I am going to try throwing a line or two after a few of these bad boys then you are crazy!


  • Team Blue

    Jonathon That looks like an amazing place!


  • Team Blue Power User Traeger Primo Grills PK Grills

    Jonathon So do you have a good catfish breading recipe?


  • Power User

    Tex_77 I don’t know about catfish but when I make beer batter I add old bay seasoning to it


  • Team Blue Admin Walton's Employee

    craigrice At some point try our Captains Bay, I realize I am biassed but I used to like Old Bay on everything but now I far prefer Captains Bay. Similar, just a little less salty.


  • Power User

    Jonathon I will put some on my next order just to try


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