Marinate pheasant pieces in milk or buttermilk 1 to 2 hours in the refrigerator, or dip in milk. Dredge pieces in desired coating. Use 2 inches or more of heated fat. With a sharp knife, cut meat from each side of breast bone, making 2 steaks. Split thigh to remove bone.
Pound steaks to even thickness.
Mix salt, pepper,,oregano and basil with flour. Turn when golden brown. To test doneness, cut a gash in center of steak with a sharp knife. Steaks should still be juicy, without evidence of pink color. Cooking time will be about 3-5 minutes.