- 1 pack MacFarlane pheasant breasts strips, cut into halves or thirds
- 3 eggs
- 1 – 2 teaspoons garlic powder
- 1 – 2 teaspoons onion powder salt and freshly ground black pepper, to taste
- 1 package plain bread crumbs
- Canola oil for frying
Preheat at least 1 inch of canola oil in a deep fry pan to 350 degrees F. In a glass bowl, whisk the eggs together and add the garlic and onion powder. Add the salt and pepper and whisk well. Place the pheasant in the bowl for a few minutes. Meanwhile, sprinkle the crumbs or cereal on a large plate or into a plastic bag. Roll each pheasant strip in crumbs until fully covered. Using tongs, add the pheasant to the hot oil and fry until a deep golden brown until the meat is completely cooked, approximately 2-3 minutes per side. Drain on paper towels and serve with various dipping sauces or mustards.
Oven option: Preheat oven to 400 degrees F and have an ungreased pan with low sides ready to place pieces on. Place pheasant pieces evenly spread out in the pan, place in preheated oven for 5 minutes, then turn over. Heat for another 6-8 minutes until slightly firm to the touch. Serve with your favorite sauces.