Best 4 Dianes Pheasant Fingers Recipes
Get ready for a culinary journey like no other as we embark on a quest to discover the most delectable and tantalizing recipe for "Diane's Pheasant Fingers". This exquisite dish, known for its unique flavor combination and mouthwatering aroma, promises to leave your taste buds dancing with delight. From crispy exteriors to tender and juicy interiors, Diane's Pheasant Fingers are a true testament to the culinary artistry that can be achieved when passion and expertise come together in the kitchen. So, whether you're a seasoned chef or a home cook looking to impress, let's unravel the secrets behind this extraordinary dish and uncover the recipe that will make your taste buds sing.
Here are our top 4 tried and tested 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!
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 POTPIE
Number Of Ingredients 17
Steps:
- In a large saucepan or Dutch oven, place pheasants, water, quartered onion, celery and garlic bring to a boil. Reduce heat cover and simmer for 1 hour or until tender. Remove pheasants cool. Remove meat from bones and set aside. Strain broth, discarding vegetables. Measure 3-1/2 cups broth and place in a saucepan. Add lemon juice, salt, pepper, Worcestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil. Add flour mixture boil 1 minute or until thickened and bubbly. Add the whole onions, peas, carrots, pimientos, parsley and pheasant mix well. Spoon into a 2-1/2-qt. baking dish. Roll pastry to fit dish place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425° for 35-40 minutes or until bubbly and golden.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
PORK TENDERLOIN DIANE
Number Of Ingredients 7
Steps:
- Cut tenderloin into eight pieces place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2-in. thickness. Sprinkle with lemon pepper. Melt butter in a large skillet over medium heat cook pork for 3-4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm. To the pan juices, add lemon juice, Worcestershire sauce and mustard heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Serve immediately. Diabetic Exchanges: One serving (prepared with margarine) equals 3 meat also, 214 calories, 491 mg sodium, 6 mg cholesterol, 1 gm carbohydrate, 18 gm protein, 14 gm fat.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
Tips:
- Using a food processor to grind the pheasant meat will make the process much easier and faster.
- If you don't have a food processor, you can also use a meat grinder or a blender.
- Be sure to use fresh pheasant meat for the best flavor.
- If you are using frozen pheasant meat, be sure to thaw it completely before using.
- Season the pheasant fingers generously with salt and pepper before coating them in the bread crumbs.
- You can use any type of bread crumbs you like, but panko bread crumbs will give you the crispiest results.
- Be sure to coat the pheasant fingers evenly in the bread crumbs so that they are completely covered.
- Shallow frying is a great way to cook pheasant fingers because it allows you to control the temperature of the oil and prevent the pheasant fingers from overcooking.
- Be sure to use a heavy-bottomed skillet so that the oil does not burn.
- Serve the pheasant fingers with your favorite dipping sauce, such as ranch dressing, honey mustard, or barbecue sauce.
Conclusion:
Pheasant fingers are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they are also a great way to use up leftover pheasant meat. With a little bit of preparation, you can have a delicious and satisfying meal that the whole family will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
