Best Cajun Pheasant Fingers Recipes

Diane's Pheasant Fingers image

Provided by Chef TraceyMae

Categories Pheasant

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!

Cajun Pheasant Fingers Recipe - (5/5) image

Provided by mzwaterski

Number Of Ingredients 15

Spice Mix:
2-1/2 teaspoons garlic powder
2 teaspoons dried thyme leaves
1-1/2 teaspoons black pepper
1 to 2 teaspoons cayenne
1 teaspoon white pepper
1/2 teaspoon salt
Dip:
1 cup apricot preserves
1/4 cup Dijon mustard
Bird:
2 whole boneless skinless pheasant breasts,
cut lengthwise into 1 inch strips
2 tablespoons vegetable oil
1 tablespoon butter or margarine

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