Number Of Ingredients 15 Steps:
Spice mix: In shallow dish, combine spice mix ingredients. Dip: In 1 qt saucepan, combine preserves and mustard. Cook over medium heat for 4 or 5 minutes, or until mixture bubbles and becomes smooth, stirring frequently. Bird: Dredge pheasant strips in spice mix to coat. In 12inch skillet heat oil and butter over medium heat. Add pheasant strips. Cook for 4 to 5 minutes or until browned, turning strips over once. Remove strips from skillet and drain on paper-towel-lined plate. Alternatively, strips may be grilled - coat in olive oil, dredge to coat, and then grill. Serve strips with apricot sauce for dipping
Time 45m Yield 6 Number Of Ingredients 7 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Whisk the honey and wing sauce together until smooth; set aside. Season the flour to taste with salt and pepper; whisk, and set aside. Beat the eggs in a mixing bowl until smooth; stir in the pheasant strips. Remove the pheasant strips from the egg, and gently press into the flour to coat; shake off the excess flour. Melt the butter in a large skillet over medium heat. Cook the pheasant strips on each side until golden brown and crispy, about 3 minutes per side. toss the pheasant strips in the wing sauce, and pour into a 9x13-inch baking dish. Bake in the preheated oven until the pheasant has absorbed the sauce, about 20 minutes.
Time 25m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Mix dry ingredients in a bowl. Beat eggs and add milk in a shallow dish. Heat oil in frying pan over medium heat. Cut pheasant breasts into 3 x 3/4 inch strips. Dip into egg and milk mixture, then into flour mixture. Put pheasant pieces into hot oil and cook until golden brown, about 3 minutes on both sides. Drain on paper towels. Serve!
Time 45m Yield 6 Number Of Ingredients 7 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Whisk the honey and wing sauce together until smooth; set aside. Season the flour to taste with salt and pepper; whisk, and set aside. Beat the eggs in a mixing bowl until smooth; stir in the pheasant strips. Remove the pheasant strips from the egg, and gently press into the flour to coat; shake off the excess flour. Melt the butter in a large skillet over medium heat. Cook the pheasant strips on each side until golden brown and crispy, about 3 minutes per side. toss the pheasant strips in the wing sauce, and pour into a 9x13-inch baking dish. Bake in the preheated oven until the pheasant has absorbed the sauce, about 20 minutes.
More about “pheasant sticky fingers recipes”
Time 20m Number Of Ingredients 5 Steps:
Prepare the chicken strips as directed on the back of the package. Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved. Pour sauce over cooked chicken and serve warm. We like to dip these sticky fingers in ranch dressing - optional.
