Put the chicken in a bowl and drumstick recipe over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper. Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour.
Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don’t do this too hard or you’ll end up with no coating. Drain and tip into a bowl with 2 tbsp olive oil, 2 tsp paprika and lots of seasoning. Mix in a bowl with 2 tbsp mayo, 1 tbsp Dijon mustard and 2 tsp mustard seeds.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. How to smoke pheasants, partridges, grouse or chukars at home. Recipe from Hunter Angler Gardener Cook. Smoked pheasant can be either the best expression of the bird, or it can be a desiccated husk, usable only as a flavoring for broth. I’ve had it turn out both ways, I am sad to say. After my failures, I got back on the horse and smoked another pheasant.
Finally, I am able to present to you a method for smoking pheasants — and other upland game birds — that works well consistently. A whole smoked pheasant on a cutting board. Most experienced smokers know that the brining step is important when you deal with fish or other meats. It is vital with pheasants and similar birds.