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.
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
Watch WaltonsTV: Gamebird Gourmet: Popcorn Pheasant with Red Potatoes