Breaded Pheasant Strips/Fingers

Thank you Mark Wolfskill from Pheasant Valley Farm in Robesonia, PA  for sharing your recipe with www.SportsmansTable.com.  Check our Mark’s bird farm and guiding operation at www.PheasantValleyFarm.com.  A key ingredient for this Breaded Pheasant Strips/Fingers is our Fish and Wild Game breading which can be found here.

Print Friendly, PDF & Email
Share This:
Facebooktwittergoogle_plusredditpinterestlinkedinmail

Breaded Pheasant Strips/Fingers

By Frank Published: July 26, 2013

  • Yield: 6 Servings
  • Prep: 10 mins
  • Cook: 6 mins
  • Ready In: 32 mins

Wild game comfort food is at its best with this recipe.

Ingredients

Instructions

  1. Lightly beat eggs. Heat olive oil over medium heat. Dip pheasant strips in egg. Roll pheasant strips in breading to coat. Sautee strips in oil 2-3 min. on each side or until no longer pink. Roll strips during cooking. Drain on a paper towel. Serve with your favorite dipping sauce.

, , ,

No comments yet.

Leave a Reply

Time limit is exhausted. Please reload CAPTCHA.

Monday, September 25th, 2017

Powered by WordPress. Designed by Woo Themes