For Sunday afternoon football, I prepare this meal. At all family gatherings, it is in high demand. wins first place every time at chili cook-offs. The dish that potlucks most eagerly await. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 168 mg |
| Dietary Fiber | 2 g |
| Protein | 49 g |
| Saturated Fat | 8 g |
| Sodium | 612 mg |
| Sugars | 4 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This was the best recipe we’ve found for pheasant and we’ve tried many. We used a honey mustard sauce for dipping. For frying instead of using the deep fryer we used a dutch oven, but it was hard to keep the oil as hot as it calls for so maybe next time we might use the deep fryer, but it sure isn’t necessary. (patience would’ve helped in letting the oil get to appropriate temp when using the dutch oven)
This was great, my family (and myself) loved it! It was our first foray into pheasant, and it was a success. I used heavy cream because I had it, and Chicken in a Bisket crackers and panko instead of the butter crackers anda potato flakes. I seasoned the cream with pepper, salt and etc and it was great. Thank you!
Awesome! Finally a way to use up all those birds in my freezer. I used the breast and thighs and cut them into nugget size. I did marinate them in a little italian dressing for a few hours. They were tender and tasted great-no gamey taste at all. My toddler gobbled them up.
Awesome recipe!!! Something other than the norm, cream of mushroom soup. Ugh. the kids and hubby loved it!
These are excellent and my kids loved them.
Excellent way to cook pheasant. breading would be good on other things as well. I am going to try on chicken fried venison steaks.
Great way to fix pheasant. Next time I will go heavier on the seasoning. I didn’t have “buttery crackers” so I used panko bread crumbs in place of crackers and pan fried. Yum!! Thanks for a good recipe.
We liked this quite a bit. Don’t over deep fat fry or will get dry. Just deep fat fry till nice golden brown. Reminded us alittle of chicken nuggets except the meat is alittle dryer otherwise very good. Will make again.
This is great!!! The best way to fix Pheasant!!!
This turned out great!My husband was not a pheasant eater, now he is and invites the guys from the club everytime! Best served w/wild rice and fresh garlic green beans!!
I made this to a “T” and it was pretty tasty. I fried the nuggets in a electric skillet and thought the cooking time could have been shortened by a minute or two. This was a good receipe and I will use it again. Dip them in your favorite sauce for more flavor.
My son shot his first pheasant last weekend at a “mentor hunt” and was excited to eat it. Thank goodness for this site because I had no idea what to do with this thing. I do not like “gamey” food nor can I stand to work with it so my husband and son cut it up in chunks and prepared these nuggets. The family loved them and I will have to take their word for it because I will not be eating it but thank you for a very simple and tasty recipe that the boys could make themselves.
WOW! These are ABSOLUTELY DELISH! I can’t wait for my husband to make these again! He first soaked the pheasant in Kosher salt for 24 hours and then cut all meat (thighs, legs, and breasts) into bite-size pieces. When frying, he used an electric frying pan and added enough oil (about 1 inch) to almost cover the nuggets. Frying time was about 6-8 minutes. Next time, I am going to serve these with a honey mustard dip and ranch/spicy ranch dip. They were definitely a hit with our family!
pretty good..
Excellent and easy! served w/ wild rice and glazed carrots. in a fry daddy it took about 7 1/2 min. to fry.
This was great- reminded me of how my grandma’s used to taste
I boned the thighs and and fried also. An excellent, easy, fast,delicious recipe.