Chef Roberts’ One-Step Breaded Wild Game
Elk, pheasant, venison, rabbit, wild boar, duck
Equipment
- 1 Fry Pan
Ingredients
- 1 pound wild game (pheasant, duck, wild boar, venison, rabbit, elk)
- 1-2 Cups Chef Roberts Original Recipe Gourmet Breading Mix
- Oil for frying Vegetable, Sunflower oil, Olive Oil, Canola Oil etc 1/3 pan
Instructions
- Prepare the Wild Game:If using whole cuts of wild game, ensure they are cleaned and trimmed of any excess fat or sinew. Cut the meat into manageable portions or slices, suitable for breading and frying.
- Salt and Pepper cuts of meat
- Set Up the Breading Station:Set up a breading station. Place Chef Roberts Gourmet Breading in a dish.
- Coat the Wild Game:Take each piece of seasoned wild game and coat it first with water or oil to have a wet piece. Then dip it into the Chef Roberts Gourmet Breading Mix to coat it thoroughly pressing gently to ensure the breading adhere well to the meat.
- Heat the Oil:In a large skillet or frying pan, heat vegetable oil over medium-high heat until it reaches around 350°F (175°C). You want enough oil to cover the bottom of the pan to a depth of about half an inch.
- Fry the Breaded Wild Game:Carefully place the breaded wild game pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary, ensuring there is enough space between each piece for even cooking.Fry the wild game for about 3-4 minutes on each side, or until the coating is golden brown and crispy, and the meat is cooked through. The exact cooking time may vary depending on the thickness of the wild game pieces.
- Drain and Serve:Once cooked, use a slotted spoon or tongs to remove the breaded wild game from the oil and transfer them to a plate lined with paper towels. This helps drain any excess oil.Serve the breaded wild game hot, accompanied by your favorite dipping sauce or side dishes such as mashed potatoes, steamed vegetables, or a fresh salad.
Notes
Enjoy your delicious Chef Roberts’ One-Step Breaded Wild Game!