Pheasant Sticky Fingers
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Whisk the honey and wing sauce together until smooth; set aside
3
Season the flour to taste with salt and pepper; whisk, and set aside
4
Beat the eggs in a mixing bowl until smooth; stir in the pheasant strips
5
Remove the pheasant strips from the egg, and gently press into the flour to coat; shake off the excess flour
6
Melt the butter in a large skillet over medium heat
7
Cook the pheasant strips on each side until golden brown and crispy, about 3 minutes per side
8
Toss the pheasant strips in the wing sauce, and pour into a 9x13-inch baking dish
9
Bake in the preheated oven until the pheasant has absorbed the sauce, about 20 minutes