Fried up a batch of pheasant wings for the Husker game last night. Wings actually turned out better than the game. lol






Soak in buttermilk, dredge in seasoned flour then fry. My son made buffalo sauce with peppers from his garden. Pretty good pasture for grazing.

That’s a fine mess ‘a feed there

Those look good!

Yes they do.

I’d eat that!

OHHH my Gosh those look good!!! I need to blow the dust off of the shotgun get a few birds at the ranch this week.

Pretty cool. Never heard of frying pheasant wings up before. Looks good.

Son killed 51 rabbits last year. I do something similar with rabbit arms. Looks good.

That's an excellent idea. I going to have to try that.

Thanks all.
Everyone liked them. I did around 50 and they were gone.



Most people we hunt with in SD just breast their birds. My kids and I tell them to just pile their birds on our end of the table when they are done breasting. We take wings and thighs off of theirs and ours. End up with a pretty good batch of both every year. Only takes about three more beers each while cleaning birds so why not. LOL

I make a sour cream and mushroom dish out of mine. It uses almost all of the pheasant. I do remove the wings at the butt joint before dressing them out though. I save some of them for training aids, but the rest just get tossed. I have to start skinning them out to the first joint I guess.

That sounds good!

When you cut the wing off at the bottom joint if you follow up the back a little there’s an extra chunk of meat on the scapula, what I call it anyway. It almost doubles the meat and it stays on bone with the rest. We just pull the skin up to the middle joint when skinning. Broken wing bone or even one bb hole usually makes them not worth messing with.

So that knuckle I’m looking at in your pictures, is that the joint up against the body? And the meat is actually from the back over the scapula?

Or is that the first joint of the wing?

I cut the wing even bigger here and include a nice bite of the breast too. How tough is the meat when you deep fry it Shawn.



That's wing drummy and a little meat off the back too. The last two sections of the wing on these (flat and tip) don't have barely a shred of meat.

If you don’t soak them in buttermilk they can be a bit “chewy”. I usually use tablespoon of white vinegar to cup of milk. Overnight is best. I only soaked these a couple hours. I thought they were a little tough but the kids said they weren’t. Go figure. lol

Your right about the bone Jayme, ends up nearly clean and makes a great handle.