Reviewed: Dec. 5, 2008

Excellent way to cook pheasant. breading would be good on other things as well. I am going to try on chicken fried venison steaks.

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wendy4876

Cooking Level: Intermediate

Home Town: West Memphis, Arkansas, USA

Living In: Dunlap, Illinois, USA

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Reviewed: Oct. 12, 2008

Great way to fix pheasant. Next time I will go heavier on the seasoning. I didn't have "buttery crackers" so I used panko bread crumbs in place of crackers and pan fried. Yum!! Thanks for a good recipe.

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Traci

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Reviewed: Apr. 7, 2008

We liked this quite a bit. Don't over deep fat fry or will get dry. Just deep fat fry till nice golden brown. Reminded us alittle of chicken nuggets except the meat is alittle dryer otherwise very good. Will make again.

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JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Nov. 13, 2007

This is great!!! The best way to fix Pheasant!!!

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Leslie

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Reviewed: Jan. 23, 2007

This turned out great!My husband was not a pheasant eater, now he is and invites the guys from the club everytime! Best served w/wild rice and fresh garlic green beans!!

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Passionate n Chico

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Reviewed: Dec. 17, 2006

I made this to a "T" and it was pretty tasty. I fried the nuggets in a electric skillet and thought the cooking time could have been shortened by a minute or two. This was a good receipe and I will use it again. Dip them in your favorite sauce for more flavor.

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Bryan

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 26, 2006

My son shot his first pheasant last weekend at a "mentor hunt" and was excited to eat it. Thank goodness for this site because I had no idea what to do with this thing. I do not like "gamey" food nor can I stand to work with it so my husband and son cut it up in chunks and prepared these nuggets. The family loved them and I will have to take their word for it because I will not be eating it but thank you for a very simple and tasty recipe that the boys could make themselves.

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dkjm28

Cooking Level: Expert

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Reviewed: Oct. 17, 2006

WOW! These are ABSOLUTELY DELISH! I can't wait for my husband to make these again! He first soaked the pheasant in Kosher salt for 24 hours and then cut all meat (thighs, legs, and breasts) into bite-size pieces. When frying, he used an electric frying pan and added enough oil (about 1 inch) to almost cover the nuggets. Frying time was about 6-8 minutes. Next time, I am going to serve these with a honey mustard dip and ranch/spicy ranch dip. They were definitely a hit with our family!

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