I realize that the name of this blog refers more to teeth and dentistry and airplanes, but from time to time it might be nice to discuss something else just to keep the interest up. So, I chose to provide a recipe of how to prepare pheasant.

Pheasants are great game birds and common throughout the mid west of America. They fly but are great runners which provides the chef with some problems when preparing them for a meal. The legs have many little bones, probably tendons, but they are difficult to eat due to this anatomical variation. Having attempted to cook pheasant many times, I have not met with great culinary success. My wife came up with a  good recipe for baking them with sweet potatoes and onions, but those legs are still an issue. I have grilled them, used the beer trick on the grill also, and even found a french version of pot a feu which was interesting, but all were still plagued by those legs and difficulty keeping the meat moist and tender.

In frustration, I decided to try frying them with some variations taken from some other recipes I will discuss in the future. Your pheasant should be clean and have no skin. Cut the breast from the bird staying as close to the bone as possible and keeping the meat whole. Once you have all of the breast from the pheasant or pheasants cut them into slices. You should be able to get three to four tenders per breast. Clean them and pat them dry and then add them to your marinade.

The marinade is simple. Depending on the number tenders you have, take a pint or quart of butter milk(you can use low fat or regular) and pour it into a large bowl (I don’t use metal bowls) and add some hot sauce. Texas Pete works well but use whatever your favorite is. Put a 1/2 cup to a full cup in with the butter milk (you can add more if you want). Add the tenders and work them and the marinade around until it is thoroughly mixed. Cover the bowl and put in the fridge overnight or at least six hours.

When you are ready to fry, take House of Autry fish breader (regular, medium or hot all work) and coat the tenders with any method you desire. I use a plastic Bill Dance Fish Breader, but paper bags, plates or other bowls all work just as well. Place in the hot oil and start frying.

When they are nice and golden brown remove and place on a draining pan or paper towels. When they cool they are ready to eat. I don’t think they need any salt or pepper as the breader is well seasoned.  Dipping condiments are optional, as I think the tenders hold their own quite well.

As for the rest of the bird; you can boil it and make stock and take any of the meat and make Pheasant salad as opposed to Chicken salad. Be careful of those little bones though.