I treated this the same way I prepare chicken for frying. Cajun Seasoning, buttermilk/eggwash double dipped in seasoned flour.
It turned out great. This is the first time I did not wrap the skinned Pheasant in bacon or chicken skin to try to keep it moist. It retained plenty of moisture...pretty much just like skinless chicken. I doubt you could get that type of moisture retention on the grill or in an oven. But skinless pheasant fries nicely.
...the legs were a little hard to eat like a wild turkey but otherwise, it was great...especially the thighs.
It turned out great. This is the first time I did not wrap the skinned Pheasant in bacon or chicken skin to try to keep it moist. It retained plenty of moisture...pretty much just like skinless chicken. I doubt you could get that type of moisture retention on the grill or in an oven. But skinless pheasant fries nicely.
...the legs were a little hard to eat like a wild turkey but otherwise, it was great...especially the thighs.
