Pheasant Sticky Fingers

May 14, 2023May 14, 20230 3

Savoury and sweet Pheasant Sticky Fingers recipe

by The Chefin Main

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

375

Sugar

26g

Fat

13g

Pheasant Sticky Fingers are a sweet and savoury twist on a classic favourite. This recipe blends honey and flour to create a sticky coating for lean pheasant strips, which are then pan-fried and baked to create a crispy texture. The dish can be served as an appetizer or main course, and pairs well with a side of roasted vegetables and a dipping sauce of your choice. Pheasant meat has a mild, gamey flavour that complements the sweetness of the honey, making for a unique and delicious taste experience.

Instructions

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a shallow bowl, whisk together honey, flour, salt, pepper, and eggs until well blended.
3.	Coat the pheasant strips in the honey mixture, being sure to fully cover each strip.
4.	In a large pan, melt the butter over medium-high heat.
5.	Add the coated pheasant strips to the pan and cook until golden brown on all sides.
6.	Arrange the pheasant strips on a baking sheet and bake in the preheated oven for 10-15 minutes, until crispy and cooked through.
7.	Serve immediately with your favourite dipping sauce.

PROS

Pheasant meat is lean and high in protein, making this recipe a healthier alternative to traditional chicken fingers.

The combination of sweet honey and savoury pheasant makes for a unique and tasty flavour profile.

CONS

Pheasant meat can be difficult to find in grocery stores and may be more expensive than other meats.

This recipe requires some preparation time and multiple steps, making it best suited for a weekend meal or special occasion.

HEALTH & BENEFITS

Pheasant meat is a good source of protein, essential amino acids, and vitamin B12.
Honey has antibacterial properties and is a natural sweetener that can be used as a substitute for processed sugar.

	1 cup honey
	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