Deep frying gamebirds?

[lightonthebay]

Can upland game birds be deep fried and still be tender and tasty or is that too fast of a cooking method for such lean meat?

[Aaron Proffitt]

I do it with ducks and geese using a special batter ...mmmm, good.

[lightonthebay]

I will try it with ducks. I would think that there extra fat would make them a prime candidate for deep frying. What's your batter recipe?

[MillerClemsonHD]

Can upland game birds be deep fried and still be tender and tasty or is that too fast of a cooking method for such lean meat?

I do it all the time. I sometimes even inject quail etc just as I would with a turkey. I will use a 60/40 course/fine fish batter with a good helping of cajun seasoning. I then roll the bird in mustard and then roll it in the batter keeping the coating light and fry. A couple of quail take a few minutes. About 6 and golden brown. Have always come out excellent. I also have deep fried venison tenderloins which is the same process.

[lightonthebay]

OK, I'm gonna give it a try with sharptail. Thanks.

[Duane M]

Deep fried Quail are OUTSTANDING. MMMM MMMMM MMMMM.

[Kiki's Mom]

Deep fried pheasant, chukar & quail are a favorite in this house!The key...don't fry them too long and use cornmeal as your coating.

[lightonthebay]

Kiki's mom, are you putting a cornmeal coating on the entire bird (like a thanksgiving turkey) or on the jointed bird (KFC style)? It seems there is a common denominator in this thread and that is to use a coating. I suppose a coating would help retain the moisture of the bird. I will assume all birds are skinned rather than plucked.

[MillerClemsonHD]

Kiki's mom, are you putting a cornmeal coating on the entire bird (like a thanksgiving turkey) or on the jointed bird (KFC style)? It seems there is a common denominator in this thread and that is to use a coating. I suppose a coating would help retain the moisture of the bird. I will assume all birds are skinned rather than plucked.

Assumption is correct for mine I don't have time to pluck them I just skin them. When I do mine I just roll/rub the mustard on the bird while it is whole and then do a really light batter coating. I like using the split/60/40 bc it doesn't make it so thick just a little added flavor on the outside.

[lightonthebay]

Thank you all! I'm gonna be a fryin' fool! But not today because I have a vegetarian coming over for dinner. Vegetarians always look "pissed off and sickly" to me.

[mtjim]

Can upland game birds be deep fried and still be tender and tasty or is that too fast of a cooking method for such lean meat?

I do it all the time. I sometimes even inject quail etc just as I would with a turkey. I will use a 60/40 course/fine fish batter with a good helping of cajun seasoning. I then roll the bird in mustard and then roll it in the batter keeping the coating light and fry. A couple of quail take a few minutes. About 6 and golden brown. Have always come out excellent. I also have deep fried venison tenderloins which is the same process.

Ok you're gonna have to be a little more specific for this ol boy. Do you use dry mustard or prepared mustard?

Thanks

[MillerClemsonHD]

Can upland game birds be deep fried and still be tender and tasty or is that too fast of a cooking method for such lean meat?

I do it all the time. I sometimes even inject quail etc just as I would with a turkey. I will use a 60/40 course/fine fish batter with a good helping of cajun seasoning. I then roll the bird in mustard and then roll it in the batter keeping the coating light and fry. A couple of quail take a few minutes. About 6 and golden brown. Have always come out excellent. I also have deep fried venison tenderloins which is the same process.

Ok you're gonna have to be a little more specific for this ol boy. Do you use dry mustard or prepared mustard?

Thanks

I used prepared mustard instead of using egg. The meal sticks to the mustard better and gives it just the slightest hint of flavor. I usually use spicy mustard but just plain old mustard works just as well. I actually use mustard when frying vegetables and fish now as well. I also use this method to put a dry rub on ribs, boston butts, shoulders, tenderloins

[Aaron Proffitt]

Can upland game birds be deep fried and still be tender and tasty or is that too fast of a cooking method for such lean meat?

I do it all the time. I sometimes even inject quail etc just as I would with a turkey. I will use a 60/40 course/fine fish batter with a good helping of cajun seasoning. I then roll the bird in mustard and then roll it in the batter keeping the coating light and fry. A couple of quail take a few minutes. About 6 and golden brown. Have always come out excellent. I also have deep fried venison tenderloins which is the same process.

Exact same thing I do to thin sliced duck and geese . Add a little red pepper and fry batter. Best steak fingers people who swear they hate waterfowl ever had.

[Bowbldr]

Deep Fried..... Long known as the best two words in front of any noun.

[birdogg42]

I didnt know there was any other way to cook gamebirds ?????????????????????????

[Rick Hall]

Here's deep-frying tip for gamebirds: cook legs seperately from whole breasts. Otherwise, by the time the breasts are done, the legs will be well past their flavor peake.

(Can't remember which of the classic quail writers proclaimed it a sin to fry quail, but he must never have tried them deep fried.)

[fire angel]

I cut pheasant into small chunks, roll'em in Shore Lunch and throw'em in the deep fryer all of the time. One of my favorite ways to cook them.