Diane's Pheasant Fingers Recipe #375403
Serve this as an appetizer with your favorite Ranch dressing for dipping.
25 min | 5 min prep
SERVES 6 -8
- 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
- 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!
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5 stars