Pheasant I Can Finally Say I Enjoy |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Once or twice in the fall, my husband looks forward to meeting a brother or two in Iowa for a weekend of pheasant hunting…I never look forward to it because I simply have never eaten pheasant and enjoyed it. It’s dry, and can be chewy because of the dryness, and lacks flavor. Read more . I’ve faithfully tried all the recipes my sister-in-laws have given me on how they prepare flavorful, moist pheasant…yet I still managed to produce a dry, unappealing piece of meat. Then a couple years age, much to my surprise, it was two of my nephews that showed me the way to tasty pheasant (why hadn’t I asked THEM before?!?). I still find it a bit dry, but that’s the nature of pheasant. Their methods produce a tasty, spiced up version, and one I can say I truly enjoy. THIS year I look forward to my husband’s return from hunting with a few pheasant breasts for the freezer! Ingredients:
marty’s pheasant poppers |
note: i didn’t use amounts because you need to adjust it to how many you are serving. |
pheasant breasts, de-boned and cut into bite-size pieces |
jalapeno peppers, cut in half lengthwise, stems and seeds removed, and each half cut in half or thirds crosswise (depending on size of the pepper, cut it in pieces just large enough for the pheasant chunk to lay on it) |
a block of cream cheese |
thin bacon strips, cut in half (same # of bacon pieces as pepper pieces) and fried just a few minutes on each side (pre-frying the bacon allows it to cook up nice and crisp in the 20 additional minutes it will cook in the oven – don’t fry it until it’s crispyit needs to still be pliable enough to wrap around the pheasant popper). |
to prepare the poppers, cut a chunk of cream cheese just large enough to rest on the inside of the cut jalapeno pepper. |
lay the pheasant breast chunk on the cream cheese. |
wrap a 1/2 slice of the slightly fried bacon around the popper and secure it with a toothpick |
place poppers on a foil lined cookie sheet (makes for easy clean up!). |
bake at 350 degrees for 15 to 20 minutes, until bacon is crispy and pheasant is done. |
serve immediately. |
Directions:
1. Ryan’s Pheasant Nuggets
2. Pheasant breast, de-boned and cut into bite-size pieces
3. Shore Lunch fish breading (or fish breading of your choice –I just like Shore Lunch!)
4. 1 egg, beaten with 1/4 cup milk
5. Peanut oil for deep-frying
6. Dipping Sauce:
7. 1/3 cup prepared horseradish sauce
8. about 2 tablespoons honey, or enough to sweeten the sauce to your liking
9. (increase dipping sauce ingredients to fit the amount of nuggets you are making)
10. Place the beaten egg and milk in a shallow bowl.
11. Add the pheasant pieces to the egg mixture and coat them well.
12. Place the fish breading in a large plastic baggie and add the egg-coated meat to the baggie (let excess egg mixture drip off first).
13. Twist the top of the baggie shut and shake it up good, several times, until all the meat pieces are well coated with the breading.
14. Shake off any excess breading and immediately place pieces in pre-heated oil in deep-fryer (340 to 350 degrees); fry until pieces are golden brown and meat is cooked through, flipping the pieces one time (depending on the size of pieces, it should take about 3 to 4 minutes per side)
15. Drain deep-fried meat on paper toweling.
16. Serve immediately with the dipping sauce.
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