Instructions

1. Preheat the cooking oil in your deep fryer to 375 to 400 degrees Fahrenheit.

2. Rinse each pheasant in cool running water, and pat them completely dry using paper towels.

3. Remove the skin from each pheasant, and tease the breast and thigh meat away from the carcass with a sharp knife. Place the meat on a cutting board.

4. Sprinkle each piece of meat with a light coating of meat tenderizer. Pheasant meat is a bit tougher and drier than chicken or turkey, and the meat tenderizer helps keep it moist and tender during cooking.

5. Pound the meat lightly with a meat mallet, until all pieces are an equal size and thickness.

6. Use a sharp knife to slice the pheasant meat into strips, and set them aside.

7. Beat the egg and milk together in a small-to-medium mixing bowl, using a whisk or fork.

8. Combine the flour, instant potato flakes, crushed crackers, salt and pepper in another medium-sized mixing bowl.

9. Dip each strip of pheasant meat into the egg mixture. Then dredge it in the flour mixture, rolling it around several times until it's thoroughly coated.

10. Place eat strip of pheasant meat into the deep fryer. Fry the strips until the coating turns a nice golden brown, about 5 minutes.

11. Remove the strips from the heated oil with a slotted spoon, and set them on paper towels to drain.