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Pheasant Nuggets - Contributed by Judy Olson
2 lbs pheasant breast, cut into strips
1/2 cup dry potato flakes
1 teaspoon meat tenderizer
1/2 package (16 oz) buttery round crackers, crushed
1 cup all purpose flour
Seasoned salt and pepper to taste
1/2 cup milk
*Preheat a deep fryer to 375-400 degrees. 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 milk and whisk until smooth. Dip the pheasant strips into the egg mixture, then dredge each strip into the flour mixture. Coat thoroughly and lay out on a plate so that strips can be easily transferred to the deep fryer. Place the strips in a deep fryer set at 375 to 400 degrees F until golden brown (about 15 minutes).
*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.
Pheasant Tidbits-by Karen Cree
4 pheasants breasts, cut in 1" chunks
1 teaspoon season-all
1/2 teaspoon ceyenne pepper
salt and pepper to taste
2 eggs and Bisquick
Mix up egg with a little milk for the batter and dip pheasants chunks. Then mix up bisquick,season all,ceyenne pepper,salt and pepper. Then dip pheasants chunks into bisquick mixture. Place on wax paper on cookie sheet and put in freezer. After it freezes take out and put in ziplock baggies. When you are ready to cook. Take out of freezer and cook in pan with butter. Salt and pepper to taste.