Pheasant Nuggets 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.

TENDER PHEASANTS

Steps:

• Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
• Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

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.

PHEASANT NUGGETS

Steps:

• Preheat a deep fryer for 375 to 400 degrees F (190 to 200 degrees C).
• Sprinkle the pheasant meat with meat tenderizer and pound lightly with a mallet to make all the pieces uniform and the same thickness. Using a medium bowl, combine the flour, seasoned salt, pepper, potato flakes and crushed cracker crumbs. Mix well and set aside.
• In a separate medium bowl, combine the egg and the milk and whisk until smooth. Dip the pheasant meat strips into the egg mixture then dredge each strip into the flour mixture. Coat well and thoroughly and lay out on a plate so the strips can be easily transferred to the deep fryer.
• Place the strips in a deep fryer set at 375 to 400 degrees F (190 to 200 degrees C) until golden brown. (Note: You can also pan fry these in a skillet over medium high to high heat with 1 cup oil for pan frying, but you may need to flip them if they are not submerged in oil.)