Sticky & Sweet Pheasant Fingers

Still one of my most requested game animal for recipes would have to be pheasant.  Pheasant have amazing rich flavor than can be over powering to many if not prepared correctly. One way I’ve found that helps not only with pheasant, but every wild game animal I harvest is with this simple water, ice and salt bath. Every wild game animal I harvest gets a 12-24 hour ice bath. I do a 50/50 blend of ice and water adding 1/4 cup of salt to every 1 gallon of  water as well. No the salt added to the water does not make the meat taste salty, the salt helps keep the water colder also helps prevent bacteria growth. What this brine bath does is helps leach out all that funk that comes with blood in meat and helps to relax the muscle which in turn makes the meat more tender as well.

 

Below you will find one of my families new favorite recipes. 

 

Sticky & Sweet Pheasant Fingers

Ingredients

Instructions

  1. Preheat your oven to 450 degrees F, line a large baking sheet with foil, coat with nonstick spray
  2. In the three bowl set up, set up one bowl with flour, one with egg wash and one with panko. In the bowl with panko add your seasonings and mix.
  3. Dredge the pheasant in the flour, shaking to rid of any excess. Dip in the egg wash and fully coat. Finally, place the pheasant in seasoned panko bread crumb mixture and press to make sure everything is coated nicely. Place pheasant on baking sheet. Bake for 20-22 minutes or until crispy, brown and cooked through.
  4. While the pheasant is cooking, prepare your sauce. In a medium saucepan, whisk together the brown sugar, crushed garlic & teriyaki sauce (if adding heat add ingredients now). Bring to a boil, stirring constantly, remove from heat, letting sit till ready
  5. Once the pheasant has cooked, toss it in the sauce. Serve immediately enjoy!
    Sticky & Sweet Pheasant Fingers

    Ingredients

    • 1 pound pheasant breast, cut into strips
    • ¾ cup all-purpose flour
    • 2 eggs mixed with 1 tablespoon of water
    • 1 cup panko bread crumbs
    • 1/4 teaspoon kosher salt
    • ½ teaspoon garlic powder
    • ¼ teaspoon Italian Seasoning
    • ½ teaspoon cracked pepper
    • ½ teaspoon paprika
    • 1½ cups brown sugar
    • 2 cups teriyaki sauce
    • 1 tablespoon crushed garlic
    • (For added heat optional)
    • ½ tablespoon red pepper flakes
    • 1 tablespoon Sriracha

    Instructions

    1. 1. Preheat your oven to 450 degrees F, line a large baking sheet with foil, coat with nonstick spray
    2. 2. In the three bowl set up, set up one bowl with flour, one with egg wash and one with panko. In the bowl with panko add your seasonings and mix.
    3. 3. Dredge the pheasant in the flour, shaking to rid of any excess. Dip in the egg wash and fully coat. Finally, place the pheasant in seasoned panko bread crumb mixture and press to make sure everything is coated nicely. Place pheasant on baking sheet. Bake for 20-22 minutes or until crispy, brown and cooked through.
    4. 4. While the pheasant is cooking, prepare your sauce. In a medium saucepan, whisk together the brown sugar, crushed garlic & teriyaki sauce (if adding heat add ingredients now). Bring to a boil, stirring constantly, remove from heat, letting sit till ready
    5. 5. Once the pheasant has cooked, toss it in the sauce. Serve immediately enjoy!
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    http://fromfieldtoplate.com/2016/07/13/sticky-sweet-pheasant-fingers/

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