Fried Pheasant and Pomegranate Salsa Recipe

Name: Fried Pheasant and Pomegranate Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pheasants, quartered; 2 cups olive oil; 1 cup red wine; 1 cup vinegar; 1 (8 ounce) can 7-up; fresh parsley or 5 tablespoons dried parsley; 1 cup flour; 2 eggs; salt and pepper; 1 pomegranate; 1 red onion; 1 -2 pepper chipotle peppers or 1 -2 of diced jalapeno pepper; 1 (12 ounce) jarof chunked pineapple; 2 (14 ounce) jarsof hunts stewed tomatoes; 1 garlic clove; 3 tablespoons cilantro; 2 tablespoons lime juice; 4 tablespoons olive oil

Servings: persons

2 pheasants, quartered
2 cups olive oil
1 cup red wine
1 cup vinegar
1 (8 ounce) can 7-up
fresh parsley or 5 tablespoons dried parsley
1 cup flour
2 eggs
salt and pepper
1 pomegranate
1 red onion
1 -2 pepper chipotle peppers or 1 -2 of diced jalapeno pepper
1 (12 ounce) jarof chunked pineapple
2 (14 ounce) jarsof hunts stewed tomatoes
1 garlic clove
3 tablespoons cilantro
2 tablespoons lime juice
4 tablespoons olive oil

1
Pheasant prep in the morning.
2
in a large freezer bag add two cups of red wine, or white, I prefer red.
3
With one cup of vinegar and 7-Up.
4
You want this to marinade in this for at least four hours in the refrigerator before cooking time.
5
Meanwhile make the salsa.
6
Salsa:.
7
Skin and cut pomegranate into cubes.
8
Keeping the seeds.
9
Place in large mixing bowl.
10
Cut red onion,garlic and parsley and cilantro if using fresh.
11
If not add the dried herbs with olive oil into same bowl as the pomegranate.
12
Add peppers, lime juice and tomatoes.
13
Cover with Saran Wrap for at least two hours.
14
Frying pheasant quarters.
15
Put flour and salt and pepper into a pie plate.
16
You can add other herbs to taste if you like.
17
Dip pheasants in egg wash bath then flour.
18
Place in hot skillet with olive oil and cook each side until they bleed through about 15 minutes each side.
19
I let mine bleed through three times.
20
As you would a chicken.
21
Temp should be 170F when tested.
22
Drain on paper towels salt and pepper before they cool too much.
23
I serve this over wild rice with mushrooms.
24
The salsa is HOT.
25
Might want to take the peppers down a bit.
26
This is a a beautiful plate.
27
Good for all holidays, or just because.

1466

kcal

Calories

140

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 pheasants, quartered, 2 cups olive oil, 1 cup red wine, 1 cup vinegar, and more.

Yes, Fried Pheasant and Pomegranate Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fried Pheasant and Pomegranate Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions