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! |
