How to Make Pheasant Sticky Fingers - A Step-by-Step Guide

There's something undeniably satisfying about enjoying a meal that you've hunted, prepared, and cooked yourself. And when it comes to game birds, few dishes are as delicious and rewarding as Pheasant Sticky Fingers. This recipe takes the rich, succulent meat of pheasant and coats it in a mouthwatering sticky glaze that's both tangy and sweet. The result is a dish that's bursting with flavor and sure to become a new favorite at your dinner table.

Pheasant is a lean and flavorful meat t...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    631 cal.

    • Total Fat: 27g
    • Saturated Fat: 14g
    • Cholesterol: 221mg
    • Sodium: 807mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 0g
    • Total Sugars: 47g
    • Protein: 47g
    • Vitamin C: 11mg
    • Calcium: 21mg
    • Iron: 2mg
    • Potassium: 500mg