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Creamed Pheasant

Servings 6

Ingredients

  • 2-3 pheasant breasts and pieces, deboned
  • 2 cups flour
  • 2 Tbsp lemon pepper
  • 2 tsp salt
  • 3 eggs
  • 3 cups corn flakes, crushed
  • 1 cup shortening or oil
  • water (enough to fill 1" up the skillet side)
  • 1 pkg onion soup mix
  • ¾ cup cream

Instructions

  • Melt shortening in a skillet over medium-high heat. Meanwhile, lightly pound pheasant meat with a mallet and pat dry with a paper towel.
  • Combine flour and lemon pepper in a bowl. Crack eggs into a separate bowl and whisk well. Crush corn flakes into yet another bowl.
  • Dredge meat in seasoned flour, eggs, and corn flakes - in that order - and place coated meat in the skillet to fry. Only turn the pieces one time to allow each side to cook and still keep the breading intact.
  • In another skillet (preferably a 12" skillet), add about 1" of water and the onion soup mix packet and stir to combine. Bring to a boil.
  • Once fried, place each piece of meat into the onion soup mix skillet with the most crispy side up. (You will not be turning the meat over.). Bring the contents back to a gentle boil to cook down and thicken. Reduce heat to a simmer (225° in an electric skillet) and cover.
  • Add cream to the skillet and lift meat slightly to let the liquid flow underneath. Continue to lift the meat occasionally. Cook until the liquid is thick and creamy.