Pheasant Sticky Fingers

Ingredients

• Servings: 6
• 1 cup honey
• 1 cup butter-based wing sauce (such as hooters®)
• 1/4 cup all-purpose flour
• salt and black pepper to taste
• 2 eggs
• 6 skinless, boneless pheasant breast halves, cut into strips
• 1/4 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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.