Breaded pheasant: 

  • 4-6 Pheasant breasts
  • 3 cups flour
  • 2 tablespoons dried basil
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon seasoning salt
  • 2 teaspoons cracked pepper
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon chili powder
  • 1 large egg
  • 1/2 cup milk


  1. Start out by rinsing and patting dry your pheasant breasts and setting aside
  2. In large shallow bowl mix together all dry ingredients with fork, make sure all spices and seasonings are mixed throughout
  3. In another bowl crack egg and add milk, gently whisk together
  4. Start out my lightly dredging pheasant breasts in flour mixture
  5. Next dip in egg mixture
  6. Followed by another dredge in flour mixture shaking loose extra flour
  7. Side breasts aside and allow to rest for 10 minutes
  8. While resting add 2-3 cups of cooking oil to pan and heat over medium-high heat
  9. After breasts have rested dredge a third time shaking off loose flour and add to the frying pan. Be carefully not to crowd, I do it in batches of two. Be careful not to mess around to much with your breasts while they are cooking, if so this will cause the breading to become weak and fall off. Allow each breast about 2 minutes per side or until golden brown.
  10. Remove breasts and let them drain on a paper towel covered plate.
  11. While pheasant are still hot out of the frying pan top with sliced mozzarella and Parmesan cheese
  12. Using your favorite roll and marina sauce start to build your sandwich
  13. Bread, sauce, pheasant, cheese, pheasant, cheese, sauce, chopped fresh basil, bread!!


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