shakey jake
Well-Known Member
Any one tried deep fried pheasant I was told a whole hen bird can be cooked in mins and stay juicy. Any thoughts welcome before I try this.
Shakey
Shakey
Deep frying
- Thread starter shakey jake
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Monkey Spanker
Well-Known Member
Sounds like a Jock recipe?
Any nation that can deep fry Mars bars or Kebabs could surely do a pheasant?
Seriously though, why not? Pheasant can be very dry. Cooked quickly and submerged in fat would surely help.
KFP?
Geordiehillbilly
Well-Known Member
As andyf says, that's how Americans do their turkeys, especially at Thanksgiving and they're really nice. Never thought about applying it to anything smaller, but don't see why it wouldn't work. The oil seals the meat quickly so you don't get horrible greasy food. Keep us informed of how you get on!!
Woodsmoke
Well-Known Member
Not quite in keeping with the original premise, but I quite often brine, then confit pheasant legs, then dredge them in flour, egg and breadcrumbs before dropping them into hot oil for a few moments. As they're already cooked, the legs just need long enough to crisp up the coating. Every time a winner. Works great with rabbit, too 
Don't Americans often deep fry whole turkeys?
Also... am I the only Jock that's never even seen a deepfried mars bar? Are they a cruel trick played on unsuspecting tourists?
Nope never seen one either.
Woodsmoke
Well-Known Member
Yep
K
Outdoor cooking (which for me means drink will be taken!) and an 8 gallon pot of hot oil on a gas burner... what could possibly go wrong?!
rick6point5
Well-Known Member
When I had the chance I tried one, it was ok, but a snickers is better.. I found both require at least 10 mins of cooling prior to the first bite.. I still prefer a scotch pie sandwich given the chance..
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AN DU RU FOX
Well-Known Member
As an extra try it on a rabbit you wont believe it its not oily like you would think ,especially pork fat thats been run off the roast and saved and frozen,
rick6point5
Well-Known Member
No i am not, lived in Dollar, but its a top bit of grub never the less, bought some down here, they were sh**e, any recommendations appreciated
This sound like a Scottish delicacy worth seeking out after a hard day on the hill:
The stonner kebab is a saveloy wrapped in strips of doner meat, coated in two layers of batter, and then deep fried.[SUP][1][/SUP] It is served on a bed of chips. The kebab weighs 1.4 kilograms.[SUP][2][/SUP] The dish is available in Ruby Chip Shop in Glasgow.[SUP][3][/SUP][SUP][2][/SUP][SUP][4][/SUP] The name "stonner" is derived from a combination of "sausage" and "donner", and is the Glaswegian slang word for an erection.[SUP][3][/SUP][SUP][1][/SUP]
The stonner kebab shot to fame because of its high calorie count of 1,000 calories, and 46 grams of fat.[SUP][3][/SUP][SUP][2][/SUP]
The stonner kebab is a saveloy wrapped in strips of doner meat, coated in two layers of batter, and then deep fried.[SUP][1][/SUP] It is served on a bed of chips. The kebab weighs 1.4 kilograms.[SUP][2][/SUP] The dish is available in Ruby Chip Shop in Glasgow.[SUP][3][/SUP][SUP][2][/SUP][SUP][4][/SUP] The name "stonner" is derived from a combination of "sausage" and "donner", and is the Glaswegian slang word for an erection.[SUP][3][/SUP][SUP][1][/SUP]
The stonner kebab shot to fame because of its high calorie count of 1,000 calories, and 46 grams of fat.[SUP][3][/SUP][SUP][2][/SUP]
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