Spicy, Southern-Style Breaded & Baked Wild Fowl Recipe
March 20 2008
When hunting critters is out of season, this recipe works just fine with chicken!
1 pound cleaned, uncooked, boneless, skinless wild fowl (dove, pheasant, crow, etc.)
1/2-cup all-purpose flour
1/4-teaspoon salt
1/3-cup buttermilk
¾-cup crushed cornflakes
Cayenne pepper to taste
note: if using quail, soak in milk overnight. For tough birds, tenderize first with a meat mallet before proceeding.
1. Preheat oven to 325F.
2. Blend together the flour, salt, and cayenne pepper in a bowl.
3. Place buttermilk and crushed corn flakes in separate bowls.
4. Dredge pieces of wild fowl in the flour mixture until evenly coated on each side.
5. Dip them into the buttermilk and then dredge with corn flakes crumbs until evenly coated.
6. Place the pieces in a prepared or non-stick surfaced baking dish or pan.
7. Bake at 325F for 20-30 minutes or until the wild fowl is no longer pink at the center.
If you have various sized pieces, you might have to remove the smaller pieces sooner than the rest.
Variations:
1. Other cooking methods for this recipe include pan-frying or deep-frying in oil instead of baking.
2. If substituting rabbit, pre-cook by boiling with pepper and garlic, the follow instructions above.
Young squirrels are ok too also but old squirrels are generally too tough for frying.
