Game Meat Monday: Buttermilk Pheasant

Fried pheasant at it's finest.


  • 4 x Pheasant breasts or 6 legs
  • 300ml x Buttermilk
  • 200g x Plain flour
  • 1tsp x Cayenne pepper
  • 1tsp x Paprika
  • 1tsp x Ground coriander
  • 1tsp x Ground garlic
  • 2tsp x Onion salt
  • 1tsp x Salt
  • 1/2tsp x Pepper



  • Mix all the dry spices together.


  • Slice the breast meat into 3 pieces lengthways or separate the thigh from the drummer and place into a plastic container.


  • Add in the buttermilk and half of the dry spices and give it a good mix. Allow this to marinade for at least 2 hours, overnight is better.


  • Add the rest of the spices to the flour and stir.


  • Remove the pheasant from the buttermilk and dredge it in the flour, this is easiest if the flour has been put on a board, roll the pheasant until it is all coated.


  • Finally cook in hot oil until golden brown on both sides.


  • Drain on some paper towel and serve hot.