alright guys me engage we're gonna make up one of our favorite recipes right yeah these are pheasant nuggets we shall bunch of pheasants last week so we're gonna make some pheasant nuggets is what we like to home but the guys at Camp Chef I was talking to him and they do these a lot but they actually add in one other step that I think he's gonna make these taste even better and what they do is they throw them on the smoker for 20 minutes and then they bring them in and fry so we're gonna try it and see how it turns out but all we did was a just cut up the breasts and the size is about like that you know a little digits and then we marinated them in a apple juice overnight and I dusted them with some lemon pepper and some Lowery's before I put them in the apple juice but he's been in the fridge all night marinating them so we're gonna spread it out on this jerky rack because we're using the smoke Pro by camp chef it comes with these sweet little jerky wrapper and lay them out go throw them on the smoker and you see how they turn out all right so we've got all our pheasant laid out on the jerky rack we're gonna smoke these for about 20 minutes like I said but we're gonna use the low smoke heat which I don't think we'll get above about 200 degrees really all we're trying to do not trying to cook them out here we're just trying to give him that little smoky flavor so we're gonna throw them on there like that you can see the smokes dirt and pillow and it shuts after 20 minutes come back and get them taking back in and fry em up that sound good we're gonna have a snowball fight while we wait no way it's too cold alright so we just pulled the peasant off the smoker and let me tell you it does smells amazing you just have you can tell it just has that perfect hint of smoke so that's what we were going for and now we're going to bread them and fry them up and try muck in that order so we're going to use I just got three eggs in here and I got flour I did 2 cups of flour a tablespoon of salt a tablespoon of flour seasoning salt a tablespoon of black pepper and the tablespoon of lemon pepper so should be good we're gonna throw in the egg first this can be a messy process look at that well it smells good so draw it in your day first they're nice and eggy that's worth a key and then flour and kind of just I like to just kind of push that flour in kind of use your tongs you can't use your hands but I guarantee you by the end of it your hands will just be big balls of eggy flour mix anyway so gage there's your tongs get going we're gonna get all these breaded and throw them on the cast-iron pan that we have some oil heating up in all right guys we have the pheasant breaded ready to roll we've got our oil hot we're actually using cooking oil or coconut cooking oil that's all we have and it's healthy and we're gonna use a Camp Chef cast-iron pan because that's my favorite way to cook inside and so I'm cast-iron and outside as well so we're just gonna stir these bad boys on here that shouldn't take we're probably at about 350 and we'll probably cook them for about two to three minutes on each side the meats really thin so I mean you want to cook the meat through obviously but it doesn't take too long especially if you have a hot pan hot oil and smell awesome all right guys there you go plate full of pheasant and chucker nuggets we even threw a couple legs and into a couple lays so super simple recipe mean gage tried a few before we were done and let me tell you smoking them out there on the smoker work really good it gave it just that perfect flavor so super easy recipe you guys can do this with chicken pheasant chucker Drowsy thing basically any white meat any white bird fowl meat I think you could do II think even Doc's would work good so if you guys try a different cut type of bird with this recipe let me know but no thanks for watching we're going to chow down on these they're good yeah