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deep frying pheasant


roadkill
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Veg oil is brilliant for deep frying. Just make sure you keep an eye on the oil temperature. When a cube of bread dropped into the oil goes golden brown in 10 to 15 seconds it's ready, any hotter and the coating will burn whilst the pheasant is still raw in the centre.

 

Place the pheasant breasts or pieces of pheasant in a bowl covered with milk or buttermilk for a day or two in the fridge, this will help tenderise the meat, and remove the bitterness if it has been hung too long.

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