Jared's Famous Pheasant Nuggets with Country Gravy

Recipe courtesy of Jared Allen's - The Quarterback Killer's Cookbook



8 pheasant breasts                                         
2 cups flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 cup vegetable oil
1 cup milk
2 cloves garlic, minced
1/4 cup chopped onion
1 cup water
1/2 cup butter
Salt and pepper to taste


  1. Dice breasts, reserve trimmings.
  2. Mix all seasonings with 1-1/2 cups of flour, toss pheasant pieces to coat.
  3. Over medium heat in a heavy-bottom skillet, heat vegetable oil to the smoke point. Fry up diced pheasant until golden brown.
  4. Add half of the butter to baste, season with salt and pepper and hold in warm oven.
  5. In a small sauce pan add 1 teaspoon oil and pheasant trimmings coated with flour. Add garlic, onion and remaining butter and flour, and whisk in milk.
  6. Cook until thick, adding water as needed to thin to desired consistency.
  7. Serve with mashed potatoes.