Ingredients
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6
-
3/4
-
2
-
1
-
2
-
2
-
2
-
3/4
-
-
-
-
-
-
-
Directions
Diane’s Pheasant Fingers,Serve this as an appetizer with your favorite Ranch dressing for dipping.,Delicious! The pheasant came out crispy on the outside and moist on the inside…sometimes the basic’s are best…I cut the recipe down for 2 because there’s just me and the hubby…I served them with a honey mustard sauce only because I didn’t have ranch dressing available…but I bet they would be just as good dipping in that too…I just threw some potato wedges I had left over into the hot oil to crisp them up and we had a quick and easy meal…thanks for posting the recipe…=)
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Steps
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1
Done
|
Mix Dry Ingredients in a Bowl. |
|
2
Done
|
Beat Eggs and Add Milk in a Shallow Dish. |
|
3
Done
|
Heat Oil in Frying Pan Over Medium Heat. |
|
4
Done
|
Cut Pheasant Breasts Into 3 X 3/4 Inch Strips. |
|
5
Done
|
Dip Into Egg and Milk Mixture, Then Into Flour Mixture. |
|
6
Done
|
Put Pheasant Pieces Into Hot Oil and Cook Until Golden Brown, About 3 Minutes on Both Sides. |
|
7
Done
|
Drain on Paper Towels. |
|
8
Done
|
Serve! |
