Pheasant Nuggets Deep Fried And Delicious Recipes

BREADED PHEASANT NUGGETS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine the panko, Parmesan cheese, parsley, salt, black pepper, and mustard powder in a bowl until evenly combined.
• Melt the butter with the garlic in a skillet over low heat. Once melted, cook and stir the garlic for 5 minutes to flavor the butter. Pour into a mixing bowl once melted. Dip the pheasant pieces into the melted butter, then press into the panko crumbs. Place onto an ungreased baking sheet in a single layer. Sprinkle the remaining panko crumbs over the pheasant nuggets.
• Bake in the preheated oven until the pheasant pieces are no longer pink in the center, about 45 minutes.

PHEASANT NUGGETS-DEEP FRIED AND DELICIOUS!

Steps:

• Cut breasts into bite-sized nuggets.
• Put flour on a paper plate.(makes for quick and easy cleanup).
• Put bread crumbs on a separate paper plate.
• mix eggs and milk in a shallow dish, such as a pie tin.
• Dip each nugget in flour, shake off excess.
• Dip in egg/milk mixture.
• Dip in bread crumb mixture.
• Set each breaded nugget aside, on a clean paper plate.
• Heat oil to 350°F in a heavy pot or cast iron skillet.
• Fry nuggets, a few at a time until golden.
• Remove to paper towel covered plate.
• Sprinkle with salt.
• Serve with cocktail sauce or honey mustard sauce.

FRIED PHEASANT

Steps:

• Cut Pheasant Meat from Carcass (I just used the Breast and Thigh Meat Tossing all those little feet far away).
• Rinse Throughly and place in Bowl.
• Salt, Pepper and Season Pheasant turning the meat over to make sure all gets covered.
• Cover bowl and place in fridge for at least 4 hours.
• In Large Heavy Skillet (I used Grandma's Cast Iron) put oil and heat on high until ready to fry.
• Retrieve Pheasant from Fridge.
• In a shallow bowl scramble eggs.
• In another shallow bowl (or plate) put flour in an even layer.
• Dip Pheasant pieces in egg first then coat with flour.
• Place in hot oil and brown on either side (lower heat to medium here so as not to burn the oil).
• The pheasant cooks REALLY fast and is SO tender and moist.
• Carrots and a green salad was an excellent addition to this meal!

PHEASANT HASH MOIST AND DELICIOUS

Steps:

• Melt butter in a large covered frying pan.
• Add potatoes and brown.
• Add remaining ingredients, mix thoroughly; cover and simmer for thirty minutes.
• Stir occasionally.