Pheasant Sticky Fingers

1. Preheat an oven to 350 degrees F (175 degrees C). Whisk the honey and wing sauce together until smooth; set aside. Season the flour to taste with salt and pepper; whisk, and set aside.

2. Beat the eggs in a mixing bowl until smooth; stir in the pheasant strips. Remove the pheasant strips from the egg, and gently press into the flour to coat; shake off the excess flour. Melt the butter in a large skillet over medium heat. Cook the pheasant strips on each side until golden brown and crispy, about 3 minutes per side. toss the pheasant strips in the wing sauce, and pour into a 9x13-inch baking dish.

3. Bake in the preheated oven until the pheasant has absorbed the sauce, about 20 minutes.

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Nutrient	Quantity
Total fats	38.31 g
Protein	23.246 g
Carbohydrates	16.434 g
Energy	485 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2658 g
Water	77.95 g
Aspartic acid	2.3208 g
Calcium, Ca	308 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.018 g
Lutein + zeaxanthin	503 g
Fiber, total dietary	5.58 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.022 g
Fatty acids, total saturated 22:0	0.004 g
Niacin	3.63 mg
Vitamin A, RAE	161.8 g
Fatty acids, total trans-polyenoic	0.012 g
Arginine	2.4046 g
Riboflavin	0.763 mg
Fatty acids, total trans-polyenoic 22:4	0.013 g
Tocopherol, beta	0.01 mg
Fatty acids, total polyunsaturated 15:0	0.008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.036 g
Fatty acids, total saturated 20:1	0.0672 g
Glutamic acid	4.0562 g
Sodium, Na	186.4 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2874 g
Total lipid (fat)	38.31 g
Manganese, Mn	0.9022 mg
Proline	0.9998 g
Fatty acids, total saturated 16:0	4.8062 g
Fatty acids, total polyunsaturated 16:1 t	0.003 g
Fatty acids, total saturated 8:0	0.004 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.531 g
Choline, total	293.8 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.012 g
Fatty acids, total polyunsaturated 18:1 t	0.023 g
Sugars, total	0.37 g
Serine	1.5536 g
Fatty acids, total saturated 10:0	0.006 g
Fatty acids, total saturated 18:0	2.0224 g
Fatty acids, total saturated 20:4 undifferentiated	0.188 g
Vitamin B-6	0.2594 mg
Selenium, Se	30.7 g
Ash	4.06 g
Vitamin D	82 IU
Fatty acids, total saturated 18:1 undifferentiated	14.1492 g
Pantothenic acid	1.9494 mg
Phenylalanine	1.2464 g
Copper, Cu	1.0428 mg
Betaine	0.3 mg
Thiamin	0.8098 mg
Retinol	160 g
Methionine	0.7328 g
Iron, Fe	3.256 mg
Carbohydrate, by difference	16.434 g
Phosphorus, P	649.2 mg
Folate, total	105.8 g
Dihydrophylloquinone	0.1 g
Tocopherol, gamma	0.5 mg
Fatty acids, total saturated 4:0	0.004 g
Alanine	1.2936 g
Cholesterol	372 mg
Valine	1.455 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.023 g
Fatty acids, total saturated 18:2 undifferentiated	13.9474 g
Glycine	1.164 g
Glucose (dextrose)	0.37 g
Fatty acids, total saturated 14:0	0.105 g
Zinc, Zn	4.074 mg
Isoleucine	1.1306 g
Tocopherol, delta	0.06 mg
Fatty acids, total polyunsaturated	14.5344 g
Fatty acids, total saturated 14:1	0.007 g
Tocotrienol, gamma	0.01 mg
Fatty acids, total polyunsaturated 17:1	0.012 g
Leucine	1.9044 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.012 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	580.2 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.007 g
Folate, DFE	105.8 g
Tryptophan	0.401 g
Fatty acids, total polyunsaturated 16:1 c	0.198 g
Fatty acids, total polyunsaturated 18:1 c	3.388 g
Fatty acids, total saturated 20:0	0.003 g
Tyrosine	0.9466 g
Vitamin B-12	0.89 g
Vitamin K (phylloquinone)	0.3 g
Fatty acids, total saturated	7.1592 g
Histidine	0.6234 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.012 g
Fatty acids, total monounsaturated	14.5342 g
Threonine	0.9994 g
Folate, food	105.8 g
Fatty acids, total polyunsaturated 17:0	0.022 g
Vitamin D (D2 + D3)	2 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.001 g
Cryptoxanthin, beta	9 g
Vitamin D3 (cholecalciferol)	2 g
Vitamin E (alpha-tocopherol)	1.05 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.058 g
Fatty acids, total trans	0.038 g
Fatty acids, total trans-monoenoic	0.026 g
Magnesium, Mg	69.6 mg
Lysine	1.2546 g
Potassium, K	386.4 mg
Cystine	0.488 g
Fluoride, F	1.1 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.25 cup	342	15.714	28.8
Honey	1 cup	0	0	0
Egg	2	143	0.72	9.51
purpose flour	0.25 cup	0	0	0
salt black pepper	0	0	0	0
pheasant breast half	6	0	0	0