Pheasant Nuggets From The Broosters Cookbook

Click here to view largerThis Outdoor News Taste of the Wild recipe comes from “Broosters Dakota Cuisine Cookbook.” This collection of recipes by South Dakota residents Kim and Bruce Campbell is a celebration of outdoor hunting and cooking traditions.  Featuring inspiring photos by Laurie Bertrand, you’ll find “Pheasant Nuggets” to be the foundation to many versatile recipes featured in the cookbook.

Bruce Campbell has spent more than 30 years in the food industry and is an internationally recognized expert in food safety. The cookbook includes tips to handle and prepare your pheasant harvest, and more.

To order your copy visit: http://www.broosterssd.com/

Ingredients:

2 pheasant breasts, boned out

½ cup flour

1 tablespoon seasoning salt

2 teaspoons sesame seeds

3 tablespoons olive oil

½ onion, chopped

Salt and pepper to taste

Directions:

Pound pheasant lightly on both sides, then cut into bite-sized pieces. Prepare flour mixture by combining flour, seasoning salt, and pepper in a small bowl. Heat oil in a skillet over medium-high heat. When oil is hot, add onion and sauté for 2 to 3 minutes. Roll pheasant nuggets in flour and add to skillet. Stir-fry until pheasant is fully cooked, about 8 to 10 minutes. Sprinkle sesame seeds after turning once. Do not overcook pheasant nuggets. The outside should be crispy, but the inside opaque. Serve hot and enjoy.

Tip from the kitchen:

Prepare several batches, and freeze them for future use. You’ll find several recipes in the Broosters cookbook that use pheasant nuggets, such as the Pheasant Lettuce Wraps recipe you’ll find on page 39 of the cookbook.

Helpful hint:

Using a meat tenderizer tool on a pheasant breast has several benefits. It shortens the cooking time, helps the meat retain moisture, and is invaluable to help in finding and removing any unseen shot pellets. Place pheasant piece on a solid cutting board and gently pound on both sides.

Categories: Cooking, Featured, Game Birds & Waterfowl, Recipes

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