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<blockquote data-quote="LBrandt" data-source="post: 363855" data-attributes="member: 2979"><p>If you guys breast your pheasants this is what I do. Take out of deepfreeze night before and let thaw in Ref until noon the next day, strip out the tenderloin part of breast and cut the rest of the breast into 8 strips length wise 4 to a side, mix 2 eggs and enough milk to cover strips and leave in Ref until ready to cook. Take a 10 or twelve inch cast iron skillet and add 1/2 inch olive oil and 1/2 stick butter heat to 350. Take a 1/2 bag of shorelunch and put in gal zip lock bag, drain milk and egg mixture off of pheasant stips and put into bag of shore lunch , shake to coat. Put into hot pan for 2 and 1/2 min and then onto paper towel to drain and enjoy. Wife like to use Ranch dressing for dip. Pheasant Fingers. LB</p></blockquote><p></p>
[QUOTE="LBrandt, post: 363855, member: 2979"] If you guys breast your pheasants this is what I do. Take out of deepfreeze night before and let thaw in Ref until noon the next day, strip out the tenderloin part of breast and cut the rest of the breast into 8 strips length wise 4 to a side, mix 2 eggs and enough milk to cover strips and leave in Ref until ready to cook. Take a 10 or twelve inch cast iron skillet and add 1/2 inch olive oil and 1/2 stick butter heat to 350. Take a 1/2 bag of shorelunch and put in gal zip lock bag, drain milk and egg mixture off of pheasant stips and put into bag of shore lunch , shake to coat. Put into hot pan for 2 and 1/2 min and then onto paper towel to drain and enjoy. Wife like to use Ranch dressing for dip. Pheasant Fingers. LB [/QUOTE]
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