One of the ways guests seem to like pheasant the best is what I call Pheasant McNuggets.
It is best or easiest done in a deepfryer, but can be done on the stove, too. I'll say this first, like Jake, do not overcook the meat.
Cut the breast and thigh meat off of the pheasant and then cut into pieces about 2/3 the size of your thumb.
Dip the dry pieces in milk and put in a paper sack that contains flower, and a bit of crushed red pepper. Shake the closed sack so that each piece is coated with the flower mixture.
Dip the flowered pieces in beaten egg and then put them is a sack with finely crushed saltines. Shake the closed sack until the pieces ar covered with the saltines.
Put the pieces into your preheated deepfryer with canola oil or similar, or skillet with oil or butter and cook just enough to brown the saltine covered pieces. The cooking oil should be around 375 or so so the oil drips off the cooked pieces. Salt and pepper to taste.
Serve the "finger food" pieces with your favorite dipping sauce, such as honey mustard, bbq, raspberry chipotle sauce , or any other you like. The pheasant will be moist and tender and I never have any leftovers.
Daryl
Last edited by Daryl Hallquist; 10/02/07 09:13 AM.
