Pheasant Sticky Fingers recipe
All Recipes Appetizers and Snacks Spicy
Ingredients
- 1 cup honey 1 cup butter-based wing sauce (such as Hooters®) ¼ cup all-purpose flour salt and black pepper to taste 2 eggs 6 skinless, boneless pheasant breast halves, cut into strips ¼ cup butter
Nutrition Info
- 631.1 caloriescarbohydrate: 50.7 gcholesterol: 221.2 mgfat: 27.3 gfiber: 0.3 gprotein: 47.2 gsaturatedFat: 14.1 gservingSize: -sodium: 806.9 mgsugar: 46.5 gtransFat: : -unsaturatedFat: : -
Directions Pheasant Sticky Fingers
Directions
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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.