Cajun Pheasant Fingers Recipes

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

Steps:

• For the sauce: In the bowl of a food processor, add the onions, celery and capers and process until finely chopped. Mix the chopped vegetables with the mayonnaise, relish, seafood seasoning, pepper and celery salt.
• For the catfish: Preheat the deep fryer to 325 degrees F. In the bowl of a food processor, add the cornmeal, flour, pecans, seafood seasoning and celery salt and pulse until combined. In a separate bowl, whisk the eggs. Dip the catfish slices in the eggs, then coat the catfish in the cornmeal mixture. Fry the fish until golden brown. Serve the hot catfish with remoulade sauce on the side.

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!

Steps:

• Melt butter in a saucepan over low heat.
• Stir in the minced garlic.
• Pre-heat the oven to 400 degrees F.
• Cut the French bread in half lengthwise then cut it cross ways in 1" inch strips.
• Dip the bread strips into the butter/garlic mixture soaking all sides.
• Place on a cookie sheet.
• With a basting brush, brush the rest of the butter/garlic onto bread.
• Sprinkle with the Parmesan cheese.
• Put in the oven and bake for 15 minutes.
• Remove.
• Sprinkle with Cajun seasoning and serve.

Steps:

• In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate.
• To make it more healthy cook them in the oven with this method : Instead of frying, baking in a 450°F oven for 12 minutes.
• OR.
• In a large skillet, heat 1/4 cup oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5 to 6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.

Steps:

• Cut chicken into 1 inch strips, or"fingers" about 3 inches in length.
• Mix together remaining ingredients, (except breadcrumbs and 3 tbsp. margarine), in a bowl and add chicken and mix well, insuring that chicken is coated on all sides.
• Allow chicken to marinate in this for at least 20 minutes.
• Coat chicken in breadcrumbs, shaking off excess, and place chicken fingers on plate.
• Heat margarine in skillet over medium heat; add chicken fingers, and cook until browned and crispy, about 5 minutes per side.
• Add more margarine to the skillet if necessary.
• Drain fingers on paper toweling.
• Serve hot with Tabasco sauce, if desired.

Steps:

• Preheat your grill to high heat and the oven to 450°F
• Toss the sweet-potato sticks in 1 tsp of the olive oil and 1/2 tsp of Cajun seasoning.
• Place them in a single layer on a nonstick baking sheet so they don't touch each other. Bake the fries for 10 minutes, flip them over, and bake for an additional 10 to 15 minutes, or until they're tender and starting to brown. Meanwhile, toss the chicken in the remaining olive oil, then sprinkle with Cajun seasoning. About 5 minutes before the fries are done, grill the chicken for about 2 to 3 minutes per side, or until the strips are no longer pink inside.
• Serve immediately with ketchup and Creole mustard, if desired.