Dianes Pheasant Fingers Recipes
DIANE'S PHEASANT FINGERS
Make and share this Diane's Pheasant Fingers recipe from Food.com.
Provided by Chef TraceyMae
Categories Pheasant
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
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!
DIANE'S CORN PUDDING
When my BIL retired from the USCG, my sister threw a big party to celebrate. Their neighbor Diane brought a large casserole of this corn pudding over to share. It was so good, not a bit was left. Diane gave my sister the recipe and she passed it along to me! (Diane made it w/ fresh corn!) This is the exact recipe I recieved; however, I reduce the amt of sugar called for as I find fresh corn pretty sweet.
Provided by Impera_Magna
Categories Corn
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in baking dish; stir in corn.
- In a bowl, beat eggs; stir in remaining ingredients.
- Stir egg mixture into corn, mixing well.
- Bake at 350 degrees F for 35 to 40 minutes.
Nutrition Facts : Calories 295.7, Fat 16.9, SaturatedFat 9.6, Cholesterol 144.8, Sodium 542, Carbohydrate 31.4, Fiber 1.5, Sugar 18.5, Protein 7.2
PHEASANT STICKY FINGERS
Sweet and spicy strips of pheasant. A great way to use pheasant or even duck and great on chicken too. My kids request this recipe for their birthday dinners! We have a lot of hunters so are always needing recipes. We've tried this with duck also and it's even good with duck (it's hard to make duck people will eat). Even people who claim to hate duck eat it.
Provided by jillywilly
Categories Spicy Appetizers
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Whisk the honey and wing sauce together until smooth; set aside. Season the flour to taste with salt and pepper; whisk, and set aside.
- Beat the eggs in a mixing bowl until smooth; stir in the pheasant strips. Remove the pheasant strips from the egg, and gently press into the flour to coat; shake off the excess flour. Melt the butter in a large skillet over medium heat. Cook the pheasant strips on each side until golden brown and crispy, about 3 minutes per side. toss the pheasant strips in the wing sauce, and pour into a 9x13-inch baking dish.
- Bake in the preheated oven until the pheasant has absorbed the sauce, about 20 minutes.
Nutrition Facts : Calories 631.1 calories, Carbohydrate 50.7 g, Cholesterol 221.2 mg, Fat 27.3 g, Fiber 0.3 g, Protein 47.2 g, SaturatedFat 14.1 g, Sodium 806.9 mg, Sugar 46.5 g
PHEASANT STICKY FINGERS
Sweet and spicy strips of pheasant. A great way to use pheasant or even duck and great on chicken too. My kids request this recipe for their birthday dinners! We have a lot of hunters so are always needing recipes. We've tried this with duck also and it's even good with duck (it's hard to make duck people will eat). Even people who claim to hate duck eat it.
Provided by jillywilly
Categories Spicy Appetizers
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Whisk the honey and wing sauce together until smooth; set aside. Season the flour to taste with salt and pepper; whisk, and set aside.
- Beat the eggs in a mixing bowl until smooth; stir in the pheasant strips. Remove the pheasant strips from the egg, and gently press into the flour to coat; shake off the excess flour. Melt the butter in a large skillet over medium heat. Cook the pheasant strips on each side until golden brown and crispy, about 3 minutes per side. toss the pheasant strips in the wing sauce, and pour into a 9x13-inch baking dish.
- Bake in the preheated oven until the pheasant has absorbed the sauce, about 20 minutes.
Nutrition Facts : Calories 631.1 calories, Carbohydrate 50.7 g, Cholesterol 221.2 mg, Fat 27.3 g, Fiber 0.3 g, Protein 47.2 g, SaturatedFat 14.1 g, Sodium 806.9 mg, Sugar 46.5 g
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