Pickle-Brined Fried Pheasant Nuggets

When my buddy Marty showed up to deer camp with a cooler full of pheasant breasts, I knew at least part of them would get turned into one of my favorite appetizers. This one just takes three ingredients, four if you count the cooking oil.

Pickle brined pheasant bites make the perfect appetizer or a tasty main course. Images by author

Speaking of oil, as long as no one in camp has an issue with a nut allergy, I go with peanut for this one. It handles high heat and repeated batches of food without taking on a burned flavor. If someone does have an issue with peanut oil, regular vegetable oils will work just fine, but keep an eye on your temperatures so that the oil doesn’t scorch.

The other parts of this recipe are pretty simple. You need pheasant breast cut into bite-sized nuggets, and Kentucky Kernel seasoned flour. It has the perfect seasoning level for fried wild game, chicken, or pork. If you can’t find Kentucky Kernel at your local store, use your favorite seasoned fry mix or make your own by blending salt, pepper, garlic powder, and cayenne pepper, if desired, into all-purpose flour at your desired seasoning level.

Cut the pheasant breast into bite-sized pieces.

The final ingredient for this one is pickle juice. It makes the perfect brine for pheasant or turkey, imparting flavor and tenderizing the meat. You can simply save the juice from your pickle jars once all of the pickles are gone, (you can even use the jar to marinade the meat) or do like I do, and buy the 64-ounce jugs of dill pickle juice from Mt. Olive Pickle company. I get mine at Walmart.

Marinate the pheasant breast in the pickle juice.

This one couldn’t be easier. Cut the skinned and boned pheasant breast into bite-sized pieces. Put them into a bowl and pour over just enough pickle juice to cover. That’s it. Brine, refrigerated or in a cooler, for 4-6 hours.

Once the pheasant has brined, heat a couple inches of oil in a deep skillet or pot over medium-high heat. Once the oil reaches 350 degrees, it is ready for frying. Drain the pheasant and toss the brined nuggets in the seasoned flour to completely cover the outer surface.

Toss the brined pheasant in the seasoned flour.

Drop the pheasant into the hot oil a few pieces at a time. Cook in batches so that you don’t overcrowd the pan. Fry until the nuggets float and are a crispy, golden brown all over, usually about 5-7 minutes, depending on size.

Fry the nuggets in batches until they are a crispy, golden brown.

Drain the cooked nuggets on a wire rack or paper-lined platter while you continue frying the remaining nuggets. We usually serve these as an appetizer to hold everyone over until the main meal is ready, but they make a fine main course in their own right as well.

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