Pheasant Sticky Fingers
Ingredients45 m servings 631 cals
- 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.
- Editor's Note
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 631 calories; 27.3 g fat; 50.7 g carbohydrates; 47.2 g protein; 221 mg cholesterol; 807 mg sodium. Full nutrition
ReviewsRead all reviews 8
Really good. It's true - you need lots of recipes with a hunter around! My kids who don't usually like roasted duck loved this. Thanks.
Awesome recipe. The family devoured it. Making it a second time tonight. I used Franks Red
Excellent! I could not find the recommended sauce and only had 1/4 cup honey. I used a buffalo wing sauce, added 2 tablespoon melted butter and a little honey pecan sauce that we found a litt...
Made again last night. We use a mixture with some panko bread crumbs and whatever leftover fish batter we have and it makes it extra crispy. Shore Lunch makes a buffalo fish batter that is har...
Great recipe! Very good recipe to have in your rotation during pheasant season! I'm sure it is equally as good with other birds, but it was delicious with the pheasant we had!