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When I fry pheasant up, I cut up into 1"-1.5" chunks and soak in butter milk for 4hrs up to 24hrs. I think it makes them more tender than just in milk. I drain n put in a strainer awhile before cooking. Also I still fry at 365 degrees but just not as long as u think. I have a big pressure cooker and use to cut up 6 birds at a time n cook for 3.5 - 4 mins now I do make of 3 mins max. This helped so much n always done might try 2.5 mins next time. I just use a flour chicken seasoning and have never had a complaint yetBasic options on how to successfully cook rabbit & pheasant without it getting dried out or tough??? I like to fry stuff. Thinking if go that route.... might fry at a LOWER TEMPERATURE? Vs say a pan fish fry where it’s a lot of heat for fast searing fry. Thoughts?
Saturday I smoked a brisket and some queso for a family Christmas. Turned out good enough that once I started taste testing and handing out chunks I never got a finished product pic. Queso didn't travel as well as I hoped but was still good. Still trying to figure out best for it. Pulled pork would be good but have only done sausage and taco meat.
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