Pheasant Sticky Fingers

Name: Pheasant Sticky Fingers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 Cup honey; 1 Cup Hooters wing sauce- or any butter based wing sauce; 1/4 Cup all - purpose flour; salt and black pepper to taste; 2 eggs; 6 skinless, boneless pheasant breast halves, cut into strips; 1/4 Cup butter

3 steps

Prep:20minCook:25min

Updated at: Wed, 16 Aug 2023 19:27:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories461.5 kcal (23%)

Total Fat18.1 g (26%)

Carbs53.8 g (21%)

Sugars46.1 g (51%)

Protein20.9 g (42%)

Sodium1138.1 mg (57%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 cuphoney

1 Cupwing sauce

or any butter based wing sauce

0.25 Cupall-purpose flour

6skinless boneless pheasant breast

halves, cut into strips

¼ cupbutter

Instructions

Step 1

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.

OvenPreheat

Step 2

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.

Step 3

Bake in the preheated oven until the pheasant has absorbed the sauce, about 20 minutes.