Total prep time: 10-15 minutes
Total cook time: 15-20 minutes
Serves: 4-6

Ingredients

4 Boneless pheasant breasts
1 Cup dill pickle juice
½ Cup milk
1 egg
½ Cup flour
1 tsp salt
½ tsp black pepper
1 Cup canola oil for cooking

Sauce

½ Cup mayo
4 tbsp honey
4 tbsp BBQ sauce
1 tbsp Yellow mustard
1 tbsp Dijon mustard
1 tbsp Lemon juice

Preparation

For the nuggets, cut pheasant into chunks, place in a large Ziplock® bag with pickle juice. Allow pheasant to marinate for 2 hours. After marinating, drain meat, and place on paper towels to dry thoroughly. The dryer the better, as this will help the breading stick to the meat. If you prefer a sandwich, cut the pheasant to burger-sized pieces.

Next, create an assembly line for your dredging station. First is the flour, seasoned with salt (1tsp), pepper (½ tsp), the second is the egg and milk wash, next is the pieces of pheasant breasts.

Mix all ingredients for sauce with a whisk and allow to chill in refrigerator.

Cooking

Slowly preheated a large (cast iron) skillet to medium heat. Add oil to skillet. Oil should be around 350 degrees. Coat pheasant with seasoned flour, then dip in egg wash, and then back into the flour. Place coated chunks into heated oil, cooking approx. 1 minute per side. Once the meat reaches internal temperature of at least 155 degrees, place meat on paper towel to absorb any excess oil. Allow to rest briefly. Enjoy them with dipping sauce!

*This dish can be left un-breaded and is just as good for those that are looking for a gluten free option.