Dianes Pheasant Fingers Recipes

DIANE'S PHEASANT FINGERS

Steps:

• Mix dry ingredients in a bowl.
• Beat eggs and add milk in a shallow dish.
• Heat oil in frying pan over medium heat.
• Cut pheasant breasts into 3 x 3/4 inch strips.
• Dip into egg and milk mixture, then into flour mixture.
• Put pheasant pieces into hot oil and cook until golden brown, about 3 minutes on both sides.
• Drain on paper towels.
• Serve!

PHEASANT STICKY FINGERS

Steps:

• 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.
• 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.
• Bake in the preheated oven until the pheasant has absorbed the sauce, about 20 minutes.

PHEASANT POTPIE

Steps:

• In a large saucepan or Dutch oven, place pheasants, water, quartered onion, celery and garlic bring to a boil. Reduce heat cover and simmer for 1 hour or until tender. Remove pheasants cool. Remove meat from bones and set aside. Strain broth, discarding vegetables. Measure 3-1/2 cups broth and place in a saucepan. Add lemon juice, salt, pepper, Worcestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil. Add flour mixture boil 1 minute or until thickened and bubbly. Add the whole onions, peas, carrots, pimientos, parsley and pheasant mix well. Spoon into a 2-1/2-qt. baking dish. Roll pastry to fit dish place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425° for 35-40 minutes or until bubbly and golden.© Copyright Reiman Publications, 1993-1997

PORK TENDERLOIN DIANE

Steps:

• Cut tenderloin into eight pieces place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2-in. thickness. Sprinkle with lemon pepper. Melt butter in a large skillet over medium heat cook pork for 3-4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm. To the pan juices, add lemon juice, Worcestershire sauce and mustard heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Serve immediately. Diabetic Exchanges: One serving (prepared with margarine) equals 3 meat also, 214 calories, 491 mg sodium, 6 mg cholesterol, 1 gm carbohydrate, 18 gm protein, 14 gm fat.© Copyright Reiman Publications, 1993-1997