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.Share This:
Breaded Pheasant Strips/Fingers
By July 26, 2013Published:
- Yield: 6 Servings
- Prep: 10 mins
- Cook: 6 mins
- Ready In: 32 mins
Wild game comfort food is at its best with this recipe.
- 3 pheasant breasts sliced in 1/2 in. strips
- 2 tbs. olive oil
- 2 cups Fish and Game Breading Sportsman's Table Item #TW001
- 2 eggs lightly beaten
- 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.
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