PHEASANT NUGGETS-DEEP FRIED AND DELICIOUS!
Make and share this Pheasant Nuggets-Deep Fried and Delicious! recipe from Food.com.
Provided by HeathersKitchen
Categories Pheasant
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut breasts into bite-sized nuggets.
- Put flour on a paper plate.(makes for quick and easy cleanup).
- Put bread crumbs on a separate paper plate.
- mix eggs and milk in a shallow dish, such as a pie tin.
- Dip each nugget in flour, shake off excess.
- Dip in egg/milk mixture.
- Dip in bread crumb mixture.
- Set each breaded nugget aside, on a clean paper plate.
- Heat oil to 350°F in a heavy pot or cast iron skillet.
- Fry nuggets, a few at a time until golden.
- Remove to paper towel covered plate.
- Sprinkle with salt.
- Serve with cocktail sauce or honey mustard sauce.
Nutrition Facts : Calories 521.5, Fat 11.3, SaturatedFat 3.9, Cholesterol 215.6, Sodium 890.5, Carbohydrate 45.5, Fiber 2.4, Sugar 2, Protein 55.5
PHEASANT NUGGETS
This is an economical way to feed the family and keep the hunter happy. These nuggets come out crispy on the outside, and juicy and tender on the inside.
Provided by deb
Categories Main Dish Recipes
Time 35m
Yield 5
Number Of Ingredients 8
Steps:
- 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 697.1 calories, Carbohydrate 50.6 g, Cholesterol 168.1 mg, Fat 31.2 g, Fiber 1.9 g, Protein 49 g, SaturatedFat 8 g, Sodium 611.7 mg, Sugar 4.1 g
ROAST PHEASANT STUFFED WITH CHESTNUT BREAD DRESSING
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Combine all ingredients except butter and pheasants with 1/2 cup of broth in a large bowl. Add 6 tablespoons of the butter. Stir until mixture is well combined.
- Clean the insides of the birds well with a damp cloth. Fill each bird with as much of the dressing as it will comfortably hold. Pin or stitch the cavity closed. Place the remaining dressing in a casserole. Set aside.
- Brush the remaining butter over the skin of each pheasant. Place pheasants in a large, deep roasting pan, breast side down. Cover. Roast for 30 minutes. Meanwhile, stir enough chicken broth into the remaining dressing to moisten it to your taste.
- Reduce heat to 350 degrees. Uncover. Place dressing in oven with pheasants. Roast pheasants until juices run clear when pricked with a fork in the thickest part, about 30 additional minutes. Remove pheasants and dressing from oven.
- Remove the birds from the pan. Let stand for 10 minutes. Cut each bird in half lengthwise. Serve, passing additional dressing separately.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 3 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 4 grams, TransFat 0 grams
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