deep fried gamebirds?

[lightonthebay]

Have any of you outdoor chefs ever deep fried Game birds and if so what was your opinion of the result? Any tips?

[orhunter]

Step 1.

Shoot bird......

[lightonthebay]

OK got it! (I think this is going to be a tedious recipe)

[orhunter]

Dang! Gotta be some cooks out there???......

I think step two is wrestle the bird from the dog?????

C'on folks.....help us out.

[Partridgehunter]

I tried a deep fried canada goose once and it wasnt as good as slow roasted. I was juicy but tough. Deep frying cooks faster so I think meat will be tougher, it however locks in the juices too. I think the trick is to marinade before deep frying, I have a goose in the freezer from the fall and may try this. keep ya posted

[MillerClemsonHD]

I do it all the time. I sometimes even inject quail etc just as I would with a turkey. Use the bird whole just like a thanksgiving turkey.(Getting ready to do 2 of those on Thurs) I will use a 60/40 course/fine fish batter with a good helping of cajun seasoning. I then roll/rub the bird in mustard and then roll it in the batter keeping the coating light and then fry. A couple of quail take a few minutes. Usually about 6 min and/or golden brown. Have always come out excellent. I also have deep fried venison tenderloins which is the same process.

[Chinchy]

I have fried several game birds & unless you inject them with a lot of good quality marinate, your going to be dissapointed! I all ways skin any game birds that I take, I think if you want to have any kind of success frying a whole bird you will have to pluck the bird & leave the skin on! Back a few years ago it was my yearly tradition to smoke the family Thanks Giving Day turkey. On 1 occasion I had shot some mallards the day before, & deceieded to take the time to pluck 1 bird, to smoke it with the turkey. The mallard was the best duck I had ever tasted & the family said they prefered it over the turkey ! The secret to smoking or frying game birds is to keep them moist, & the skin on works the best!
Back to frying!! I make Pheasant strips out of breast & inject each strip a little with marinate, then roll them in flour-cracker crumb mixture & fry in skillet. Will work on any game bird , but be careful not to over cook.

[lightonthebay]

OK great advice! Thank you all for your assistance. I'll be waiting for more.

[Grange]

I like to deep fry pheasant. I deep fry it with a beer batter. Delicious!

[Hunters Edge]

Grange your right on I like even just fried with Drakes batter the bird meat is always moist instead of dried out. It is the one of two ways to cook pheasant and keep it moist the other is substitute pheasant for a chicken parmesian with lots of butter and breading, good for clotting arteries too. Then taco and another favorite is using pheasant for white chili. Hands down the fried breasts are a treat to behold, dang all this talking about it is starting to wet my appetite.

[wkburns]

I deep fry pheasant and ruffed grouse. They are both delicious. I have never tried to do it to hun, duck or goose.