Pheasant Nuggets Recipe -
  • READY IN 35 mins

Pheasant Nuggets

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  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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Reviews More Reviews

Oct 07, 2010

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

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!!


18 Ratings

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.

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!

Nov 24, 2010

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. They were tender and tasted great-no gamey taste at all. My toddler gobbled them up.

Nov 13, 2007

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

Feb 16, 2010

These are excellent and my kids loved them.

Dec 05, 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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  • Calories
  • 697 kcal
  • 35%
  • Carbohydrates
  • 50.6 g
  • 16%
  • Cholesterol
  • 168 mg
  • 56%
  • Fat
  • 31.2 g
  • 48%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 49 g
  • 98%
  • Sodium
  • 612 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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