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Pheasant Nuggets


  • 1 pheasant, cut into 1-inch chunks
  • 1 cup flour
  • 2 tbsp. cornstarch
  • 2 tbsp. Parmesan cheese
  • 2 tbsp. parsley
  • 1 tsp. dried fine herbs
  • 1 cup ice water
  • 1 egg yolk, beaten
  • 2 egg whites, stiffly beaten
  • 1/2 tsp. salt


Make herb batter by stirring together flour, cornstarch, cheese, parsley, herbs, and salt. Make well in center. Beat ice water and egg yolk together and add all at once to dry ingredients. Dip pheasant chunks into batter and deep-fat fry until done. Serve with sweet and sour sauce or mustard sauce.

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