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Pheasant Sticky Fingers

Pheasant Sticky Fingers


"Sweet and spicy strips of pheasant. A great way to use pheasant or even duck and great on chicken too. My kids request this recipe for their birthday dinners! We have a lot of hunters so are always needing recipes. We've tried this with duck also and it's even good with duck (it's hard to make duck people will eat). Even people who claim to hate duck eat it."
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45 m servings 631 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 631 kcal
  • 32%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 50.7g
  • 16%
  • Protein:
  • 47.2 g
  • 94%
  • Cholesterol:
  • 221 mg
  • 74%
  • Sodium:
  • 807 mg
  • 32%

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

  • Cook

  • Ready In

  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.


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 7
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very good, I added hot sauce with the wing sauce. AMAZING!

Really good. It's true - you need lots of recipes with a hunter around! My kids who don't usually like roasted duck loved this. Thanks.

Excellent! I could not find the recommended sauce and only had 1/4 cup honey. I used a buffalo wing sauce, added 2 tablespoon melted butter and a little honey pecan sauce that we found a litt...

It's an awesome quick dinner my minions ate it and left no leftovers

Made again last night. We use a mixture with some panko bread crumbs and whatever leftover fish batter we have and it makes it extra crispy. Shore Lunch makes a buffalo fish batter that is har...

Great recipe! Very good recipe to have in your rotation during pheasant season! I'm sure it is equally as good with other birds, but it was delicious with the pheasant we had!

Very good. Pheasant was moist. Taste will depend on the sauce used. Will use a less sweet wing/barbecue sauce next time.

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