Pheasant Nuggets

1. 1

   Preheat a deep fryer for 375 to 400 degrees F (190 to 200 degrees C).

2. 2

   Sprinkle the pheasant meat with meat tenderizer and pound lightly with a mallet to make all the pieces uniform and the same thickness.

3. 3

   Using a medium bowl, combine the flour, seasoned salt, pepper, potato flakes and crushed cracker crumbs.

4. 4

   Mix well and set aside.

5. 5

   In a separate medium bowl, combine the egg and the milk and whisk until smooth.

6. 6

   Dip the pheasant meat strips into the egg mixture then dredge each strip into the flour mixture.

7. 7

   Coat well and thoroughly and lay out on a plate so the strips can be easily transferred to the deep fryer.

8. 8

   Place the strips in a deep fryer set at 375 to 400 degrees F (190 to 200 degrees C) until golden brown.

9. 9

   (Note: You can also pan fry these in a skillet over medium high to high heat with 1 cup oil for pan frying, but you may need to flip them if they are not submerged in oil.)

No additional tips available.