Pheasant Fingers

2 tablespoons flour
1-2 teaspoons Cajun seasoning
1 pound boneless, skinless pheasant breast cut into 3/4 inch strips
1 1/2 cups corn flake cereal
2 eggs

Preheat Oven to 350 degrees and lightly grease baking sheet.

Place flour and Cajun seasoning in resealable plastic bag. Place pheasant (3 to 4 strips at a time) in bag. Seal and shake to coat pheasant.  Remove pheasant and lay on a plate.

Place corn flakes in plastic bag and gently crush the cereal until you have finely crushed corn flakes.  For “hot” fingers add 1/2 tablespoons of Cajun seasoning.

Lightly beat 2 eggs and place in shallow pan.  Dip floured pheasant strips in egg and then place in corn flake bag and shake to coat pheasant evenly with corn flakes.

Place pheasant on lightly greased baking sheet. Bake in 350 degree oven for 15 minutes, or until baked through and crispy on outside. Enjoy with your favorite barbecue sauce for dipping.


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