Best 3 Dianes Pheasant Fingers Recipes

DIANE'S PHEASANT FINGERS

Steps:

• Mix dry ingredients in a bowl.
• Beat eggs and add milk in a shallow dish.
• Heat oil in frying pan over medium heat.
• Cut pheasant breasts into 3 x 3/4 inch strips.
• Dip into egg and milk mixture, then into flour mixture.
• Put pheasant pieces into hot oil and cook until golden brown, about 3 minutes on both sides.
• Drain on paper towels.
• Serve!

CAJUN PHEASANT FINGERS RECIPE - (5/5)

Steps:

• Spice mix: In shallow dish, combine spice mix ingredients. Dip: In 1 qt saucepan, combine preserves and mustard. Cook over medium heat for 4 or 5 minutes, or until mixture bubbles and becomes smooth, stirring frequently. Bird: Dredge pheasant strips in spice mix to coat. In 12inch skillet heat oil and butter over medium heat. Add pheasant strips. Cook for 4 to 5 minutes or until browned, turning strips over once. Remove strips from skillet and drain on paper-towel-lined plate. Alternatively, strips may be grilled - coat in olive oil, dredge to coat, and then grill. Serve strips with apricot sauce for dipping

PHEASANT ENCHILADAS

Steps:

• Cover pheasant with water and simmer for 30 minutes.
• Cool, bone,and cut into strips,set aside.
• Mix tomatoes, soup, chilies, cumin, and garlic powder.
• Dip tortillas into broth left from boiling pheasant, place one on a plate,add 2 Tb.
• of mixture and 1 Tb.
• of cheese.
• Roll up and place seam side down in baking pan.
• After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese.
• Bake at 350 until cheese is melted (about 20 minutes).