Pheasant Sticky Fingers – a delicious recipe with honey, butter, all-purpose, salt, eggs, skinless. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
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.
3
Bake in the preheated oven until the pheasant has absorbed the sauce, about 20 minutes.
790
kcal
Calories
63
g
Fat
56
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup honey, 1 cup butter-based wing sauce (such as Hooters(R)), 1/4 cup all-purpose flour, salt and black pepper to taste, and more.
Yes, Pheasant Sticky Fingers falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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