Best Pheasant Nuggets Recipes

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PHEASANT NUGGETS



Pheasant Nuggets image

This is an economical way to feed the family and keep the hunter happy. These nuggets come out crispy on the outside, and juicy and tender on the inside.

Provided by deb

Categories     Main Dish Recipes

Time 35m

Yield 5

Number Of Ingredients 8

2 pounds pheasant breast, cut into strips
1 teaspoon meat tenderizer
1 cup all-purpose flour
seasoned salt and pepper to taste
½ cup dry potato flakes
½ (16 ounce) package buttery round crackers, crushed
1 egg
½ cup milk

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.)

Nutrition Facts : Calories 697.1 calories, Carbohydrate 50.6 g, Cholesterol 168.1 mg, Fat 31.2 g, Fiber 1.9 g, Protein 49 g, SaturatedFat 8 g, Sodium 611.7 mg, Sugar 4.1 g

PHEASANT NUGGETS-DEEP FRIED AND DELICIOUS!



Pheasant Nuggets-Deep Fried and Delicious! image

Make and share this Pheasant Nuggets-Deep Fried and Delicious! recipe from Food.com.

Provided by HeathersKitchen

Categories     Pheasant

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 whole pheasant breast (preferably AFTER they've been defeathered and cleaned by DH)
2 eggs
1/2 cup milk
1 cup flour
1 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon parsley
peanut oil (for frying)
salt, for sprinkling on after frying-
seafood cocktail sauce or honey mustard, for dipping

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.

Nutrition Facts : Calories 521.5, Fat 11.3, SaturatedFat 3.9, Cholesterol 215.6, Sodium 890.5, Carbohydrate 45.5, Fiber 2.4, Sugar 2, Protein 55.5

BREADED PHEASANT NUGGETS



Breaded Pheasant Nuggets image

Wanted something different to do with all of the pheasants we have in the freezer. This is my husband's 'new favorite!' Enjoy!

Provided by doubledare

Categories     Main Dish Recipes

Time 1h5m

Yield 4

Number Of Ingredients 9

2 ½ cups Italian-style panko bread crumbs
½ cup grated Parmesan cheese
1 tablespoon dried parsley
2 teaspoons salt
½ teaspoon ground black pepper
½ teaspoon dry mustard powder
¾ cup butter
2 cloves garlic, minced
6 skinless, boneless pheasant breast halves, cut into chunks

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.

Nutrition Facts : Calories 1017.3 calories, Carbohydrate 46.4 g, Cholesterol 258.6 mg, Fat 57.7 g, Fiber 0.2 g, Protein 76.1 g, SaturatedFat 26.6 g, Sodium 2727.8 mg, Sugar 0.2 g

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