Breaded Pheasant Nuggets

doubledare 0

"Wanted something different to do with all of the pheasants we have in the freezer. This is my husband's 'new favorite!' Enjoy!"
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1 h 5 m servings 1017 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1017 kcal
  • 51%
  • Fat:
  • 57.7 g
  • 89%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 76.1 g
  • 152%
  • Cholesterol:
  • 259 mg
  • 86%
  • Sodium:
  • 2728 mg
  • 109%

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). Combine the panko, Parmesan cheese, parsley, salt, black pepper, and mustard powder in a bowl until evenly combined.
  2. Melt the butter with the garlic in a skillet over low heat. Once melted, cook and stir the garlic for 5 minutes to flavor the butter. Pour into a mixing bowl once melted. Dip the pheasant pieces into the melted butter, then press into the panko crumbs. Place onto an ungreased baking sheet in a single layer. Sprinkle the remaining panko crumbs over the pheasant nuggets.
  3. Bake in the preheated oven until the pheasant pieces are no longer pink in the center, about 45 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.