Marinate the pheasant breasts and thighs in equal parts soy sauce and lemon juice and a healthy dose of ground black pepper for up to 5 hours.

Dry the meat and then cube it into 1/4" pieces.

In a large bowl thoroughly combine the cubed pheasant with onion, jalapeños, garlic, ginger, red pepper flakes, dash of salt and 3/4 cup of shredded coconut (reserve the rest of the coconut for later).

Fold in the eggs and sour cream, then add flour and baking powder. Once combined the mixture will have the consistency of cookie dough. 

Place the oil and butter in a cast iron skillet over medium heat.

Put the remaining shredded coconut in a bowl. Scoop 1/4 cup of the fritter mixture into the bowl and roll it, coating it with the coconut. 

Move it to the hot skillet and press it with the back of spatula.

Cook for around 3 minutes per side until the outside is golden brown.

When cooked, place on a wire rack and hit them with another dash of salt while waiting for them to cool enough to eat.