Dianes Pheasant Fingers Recipes

DIANE'S PHEASANT FINGERS

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!

CAJUN PHEASANT FINGERS RECIPE - (5/5)

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