Type what you have

Ingredients

• ✓ pheasant breast
• jalapeno pepper
• bacon
• bamboo skewer
• toothpick

Instructions

1. 1 Cut pheasant breast into 36 pieces and place into a large bowl. Pour liquid from jalapeño peppers over pheasant; stir and marinate at room temperature for 20 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Drain marinade from pheasant and discard. Place a jalapeño pepper slice on each piece of pheasant breast and wrap with 1/3 of a bacon strip. Skewer 6 bacon-wrapped pheasant pieces onto each skewer.
4. 4 Cook on the preheated grill, turning frequently, until bacon is crispy, 15 to 20 minutes. Remove pheasant pieces from the skewers and insert a toothpick into each piece to serve.

By Lizzy

Ingredients

• ✓ pheasant breast
• milk
• white vinegar
• saltine cracker crumb
• canola oil

Instructions

1. 1 Combine milk and vinegar in a shallow bowl. Place cracker crumbs in another shallow bowl. Dip pheasant slices in milk mixture, then press into cracker crumbs until both sides coated.
2. 2 Heat oil in a large skillet over medium-high heat. Add pheasant; cook until golden, about 5 minutes per side. Drain on paper towels.

By KATHYKOEHN

Ingredients

• ✓ pheasant breast
• salt
• black pepper
• all-purpose flour
• butter
• half-and-half

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season breasts on all sides with salt and black pepper. Sprinkle flour onto a plate; press breasts into flour until completely coated, shaking off excess. Set aside.
3. 3 Melt butter in a Dutch oven or deep skillet over medium heat. Sear breasts on both sides until golden, about 5 minutes per side. Add half-and-half; bring to a simmer. Cover the Dutch oven.
4. 4 Bake in the preheated oven until breasts are tender and no longer pink, about 1 1/2 hours. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Kaye Lynn

Ingredients

• ✓ pheasant breast
• meat tenderizer
• all-purpose flour
• seasoned salt
• pepper
• potato flake
• buttery round cracker
• egg
• milk

Instructions

1. 1 Preheat a deep fryer for 375 to 400 degrees F (190 to 200 degrees C).
2. 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. 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. 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.)

By Debra Patterson

Ingredients

• ✓ pheasant breast
• panko bread crumb
• parmesan cheese
• parsley
• salt
• black pepper
• mustard powder
• butter
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine panko bread crumbs, Parmesan cheese, parsley, salt, black pepper, and mustard powder in a bowl until evenly mixed.
3. 3 Heat butter with garlic in a skillet over low heat until melted; cook and stir to infuse butter with garlic flavor, 5 minutes. Pour into a mixing bowl. Dip pheasant nuggets into melted butter, then press into panko mixture. Place nuggets on an ungreased baking sheet in a single layer; sprinkle remaining panko mixture over nuggets.
4. 4 Bake in the preheated oven until pheasant nuggets are no longer pink in centers, about 45 minutes.

By doubledare