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Pheasant Nuggets


"This is an economical way to feed the family and keep the hunter happy. These nuggets come out crispy on the outside, and juicy and tender on the inside."
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35 m servings 697 cals
Original recipe yields 5 servings (4 to 6 servings)


  • Calories:
  • 697 kcal
  • 35%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 50.6g
  • 16%
  • Protein:
  • 49 g
  • 98%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 612 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat a deep fryer for 375 to 400 degrees F (190 to 200 degrees C).
  2. Sprinkle the pheasant meat with meat tenderizer and pound lightly with a mallet to make all the pieces uniform and the same thickness. Using a medium bowl, combine the flour, seasoned salt, pepper, potato flakes and crushed cracker crumbs. Mix well and set aside.
  3. In a separate medium bowl, combine the egg and the milk and whisk until smooth. Dip the pheasant meat strips into the egg mixture then dredge each strip into the flour mixture. Coat well and thoroughly and lay out on a plate so the strips can be easily transferred to the deep fryer.
  4. Place the strips in a deep fryer set at 375 to 400 degrees F (190 to 200 degrees C) until golden brown. (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.)

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Read all reviews 16
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Awesome recipe!!! Something other than the norm, cream of mushroom soup. Ugh. the kids and hubby loved it!

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!!

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...

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...

Awesome! Finally a way to use up all those birds in my freezer. I used the breast and thighs and cut them into nugget size. I did marinate them in a little italian dressing for a few hours. ...

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

These are excellent and my kids loved them.

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

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 go...