Fried Nebraska Pheasant with Pepper Gravy

Every serious state-specific bird catalog needs one fried recipe. This one keeps the crust crisp and the gravy honest.

Recipe Details

• Prep time: 25 minutes
• Cook time: 20 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 pound pheasant or cutlets
• 1 cup buttermilk
• 1 cup flour
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• Oil for shallow frying
• 1 cup milk

Instructions

1. Soak the bird in buttermilk, then dredge in seasoned flour.
2. Fry until golden and cooked through.
3. Pour off most of the oil and whisk flour and milk into the pan to make a quick gravy.
4. Season the gravy with plenty of black pepper and serve alongside the fried bird.

Why It Works In Nebraska

This recipe is tied to Nebraska through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.