Best 5 Pheasant Sticky Fingers Recipes

Tantalize your taste buds with the delectable and unique "Pheasant Sticky Fingers" – a culinary creation that combines the rustic charm of pheasant meat with a finger-licking sweet and savory glaze. Get ready to embark on a culinary adventure that will transform ordinary pheasant into an irresistible appetizer or main course that will wow your family and friends.

Let's cook with our recipes!

CAJUN PHEASANT FINGERS RECIPE - (5/5)

Cajun Pheasant Fingers Recipe - (5/5) image

Provided by mzwaterski

Number Of Ingredients 15

Ingredients

Spice Mix:
2-1/2 teaspoons garlic powder
2 teaspoons dried thyme leaves
1-1/2 teaspoons black pepper
1 to 2 teaspoons cayenne
1 teaspoon white pepper
1/2 teaspoon salt
Dip:
1 cup apricot preserves
1/4 cup Dijon mustard
Bird:
2 whole boneless skinless pheasant breasts,
cut lengthwise into 1 inch strips
2 tablespoons vegetable oil
1 tablespoon butter or margarine

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

PHEASANT STICKY FINGERS

Pheasant Sticky Fingers image

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

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

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

DIANE'S PHEASANT FINGERS

Diane's Pheasant Fingers image

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

Ingredients

6 pheasant breast
3/4 cup flour
2 tablespoons garlic salt
1 tablespoon pepper
2 tablespoons parsley
2 eggs
2 tablespoons milk
3/4 cup oil

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

Pheasant Sticky Fingers image

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

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

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

WINGER'S STICKY FINGERS COPYCAT RECIPE

Winger's Sticky Fingers Copycat Recipe image

Now you can enjoy these easy and delicious Winger's Sticky Fingers anytime you want. They are a family favorite when we eat out at Winger's.

Provided by Kendra Murdock

Categories Main Course

Time 20m

Number Of Ingredients 5

Ingredients

25 ounces Frozen breaded chicken strips
6 Tablespoons Frank's Hot Sauce
4 Tablespoons water
1 1/2 cups brown sugar
1/2 cup ranch dressing (optional for dipping)

Steps:

Prepare the chicken strips as directed on the back of the package.
Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.
Pour sauce over cooked chicken and serve warm.
We like to dip these sticky fingers in ranch dressing - optional.

Nutrition Facts : Calories 306 kcal, Carbohydrate 55 g, Protein 1 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 235 mg, Fiber 1 g, Sugar 54 g, ServingSize 1 serving

Tips:

Use fresh pheasant meat: Fresh pheasant meat is more tender and flavorful than frozen meat. If you can, try to get your hands on freshly killed pheasant.
Marinate the pheasant meat for at least 2 hours: Marinating the pheasant meat helps to tenderize it and infuse it with flavor. You can use a variety of marinades, but a simple mixture of olive oil, garlic, rosemary, and thyme is always a good choice.
Cook the pheasant meat over medium heat: Cooking the pheasant meat over medium heat helps to prevent it from drying out. If you cook it over too high heat, the meat will become tough and chewy.
Use a meat thermometer to ensure that the pheasant meat is cooked through: The pheasant meat should be cooked to an internal temperature of 165 degrees Fahrenheit. Using a meat thermometer is the best way to ensure that the meat is cooked through without overcooking it.
Serve the pheasant meat with a variety of dipping sauces: Pheasant meat is delicious served with a variety of dipping sauces, such as barbecue sauce, honey mustard, or ranch dressing.

Conclusion:

Pheasant sticky fingers are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they're also a great way to use up leftover pheasant meat. With a little planning and preparation, you can make pheasant sticky fingers that are sure to impress your friends and family.