I have tried many recipes for cooking pheasant but the one listed below is my favorite.
- Clean and remove fat from breasts.
- Cut the breasts length wise into 3 strips.
- Cut each strip cross wise making 1 inch cubes.
- Heat cooking oil (I like coconut oil) in skillet – cooking oil is hot when if flashes with a little sprinkled water.
- Coat the pheasant cubes with flour salted and peppered to your taste. Then put the flowered cubes into the hot oil.
- Brown both sides of the cubes.
- Drain excess oil from frying pan.
- Pre-mix McCormick or Tones brown or chicken gravy mix using a little more water than called for.
- Pour gravy mix over the browned pheasant cubes in the frying pan.
- Turn heat down and simmer for 1 hour.
- Occasionally remove the lid and use spatula to scrape the glaze from the bottom of the frying pan and to turn the cubes over.
- When the gravy thickens, stir in more water and put the lid back on.
- Serve over or with wild or brown rice or pasta.