Pheasant Sticky Fingers - cooking recipe

Ingredients

1 cup honey
1 cup butter-based wing sauce (such as Hooters(R))
1/4 cup all-purpose flour
salt and black pepper to taste
2 eggs
6 skinless, boneless pheasant breast halves, cut into strips
1/4 cup butter

Preparation

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