Breaded Pheasant Nuggets

Breaded Pheasant Nuggets
  • PREP TIME
    15 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 5 mins
  • SERVING
    4 People
  • VIEWS
    10

Transform your pheasant into golden, crispy nuggets of delight! These Breaded Pheasant Nuggets offer a delicious alternative to traditional chicken, boasting a savory parmesan crust and a tender, flavorful interior. Perfect as an appetizer, snack, or a unique main course that's sure to impress.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    46 g
  • Cholesterol
    259 mg
  • Fiber
    0 g
  • Protein
    76 g
  • Saturated Fat
    27 g
  • Sodium
    2728 mg
  • Sugar
    0 g
  • Fat
    58 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

02

Step

In a mixing bowl, combine the panko bread crumbs, Parmesan cheese, dried parsley, salt, ground black pepper, and dry mustard powder. Mix thoroughly to ensure all ingredients are evenly distributed. (3 minutes)

03

Step

In a skillet, melt the butter over low heat. Add the minced garlic and cook, stirring occasionally, until the garlic is fragrant and has infused the butter with its flavor. Be careful not to burn the garlic. (5 minutes)

04

Step

Pour the garlic butter into a separate mixing bowl. Dip each pheasant nugget into the melted butter, ensuring it is well coated. Then, press the buttered nugget into the panko mixture, coating it completely. (15 minutes)

05

Step

Place the breaded pheasant nuggets on an ungreased baking sheet in a single layer. Sprinkle any remaining panko mixture evenly over the nuggets. (5 minutes)

06

Step

Bake in the preheated oven until the pheasant nuggets are golden brown and no longer pink in the centers. (45 minutes)

07

Step

Remove from oven and let cool slightly before serving.

For extra flavor, try adding a pinch of red pepper flakes to the panko mixture.
Serve these nuggets with your favorite dipping sauce, such as honey mustard, ranch, or a homemade aioli.
To ensure even cooking, make sure the pheasant nuggets are cut into uniformly sized pieces.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.

Cassandre Schimmel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 3 Ratings)
Total Reviews: (8)
  • Kaela Stroman

    My kids, who are usually picky eaters, devoured these!

  • Jeanie Lemke

    I added a little cayenne pepper to the breadcrumb mixture for a little kick, and it was perfect!

  • Clifton Goldnerbaumbach

    These were a hit at our party! Everyone loved the crispy texture and the garlic butter flavor.

  • Madalyn Okon

    So good!

  • Robyn Bernier

    I've made these several times now, and they always turn out great. So easy and delicious!

  • Peggie Ruecker

    The garlic butter makes all the difference! So much flavor!

  • Laurine Mayer

    The pheasant was so tender and flavorful. I will definitely be making these again.

  • Ruthie Lockman

    I didn't have any pheasant on hand, so I tried it with chicken, and it was still amazing.

LEAVE A REVIEW

Please Rate