Originally Posted by Pappy Q
While I love smoking them, my favorite is to debone the breast, dip in buttermilk, roll in seasoned flour and fry in cast iron skillet. Hard to beat.
My Mom is from Indiana, so when we would visit we would go pheasant hunting out there and what Pappy Q said is how we usually fixed them. We clipped the wings, cut the breast off the bone, and fixed it just like he said.
Sometimes Grandma or Mom would use what was left over after the wings and breast meat for soup or stew stock. I've had it in Chili like mentioned earlier too and it is amazing in that as well.