Crispy Ranch Pheasant with White, Gold, Black Label Musket Powder

  • 1 min read

4 servings


  • 4 Pheasant Breasts
  • Salt Water
  • 1 Cup Plain Breadcrumbs
  • 2 TBS Black Label Musket Powder
  • 2 tsp Gold Label Musket Powder
  • ¼ Cup Mayonnaise
  • 1 TBS Dijon Mustard
  • 2 TBS Melted Butter
  • ⅛ Cup Buttermilk
  • 3 TBS White Label Musket Powder


  1. Brine pheasant breast in saltwater bath for at least an hour. This can be done overnight in the refrigerator.
  2. Preheat oven to 350 degrees.
  3. In a bowl mix together mayonnaise, dijon mustard, melted butter, buttermilk, and White Label Musket Powder. Set aside.
  4. In a separate dish combine breadcrumbs, Black Label Musket Powder, and Gold Label Musket Powder.
  5. Remove the pheasant from the saltwater bath. Rinse and pat dry.
  6. Trim fat from meat. Remove any remaining BBs from the bird.
  7. Dip to coat meat in ranch mixture, then dip into breadcrumbs. Make sure the meat is well coated. 
  8. Place into a baking dish. Line the dish with foil, this makes for easy cleanup. You do not have to grease the dish.
  9. Place a meat thermometer in the thickest part of the breast.
  10. Bake until the bird is 165 degrees F. If you don’t have a meat thermometer, cook for 20 minutes. Check to make sure meat is thoroughly cooked.

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