Pheasant Nuggets-Deep Fried and Delicious! |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Every pheasant hunting season I make up a batch of these yummy little nuggets of goodness. Ingredients:
4 whole pheasant breast (preferably after they've been defeathered and cleaned by dh) |
2 eggs |
1/2 cup milk |
1 cup flour |
1 cup breadcrumbs |
1 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1 tablespoon parsley |
peanut oil (for frying) |
salt, for sprinkling on after frying |
seafood cocktail sauce or honey mustard, for dipping |
Directions:
1. Cut breasts into bite-sized nuggets.
2. Put flour on a paper plate.(makes for quick and easy cleanup).
3. Put bread crumbs on a separate paper plate.
4. mix eggs and milk in a shallow dish, such as a pie tin.
5. Dip each nugget in flour, shake off excess.
6. Dip in egg/milk mixture.
7. Dip in bread crumb mixture.
8. Set each breaded nugget aside, on a clean paper plate.
9. Heat oil to 350°F in a heavy pot or cast iron skillet.
10. Fry nuggets, a few at a time until golden.
11. Remove to paper towel covered plate.
12. Sprinkle with salt.
13. Serve with cocktail sauce or honey mustard sauce.
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