FIRE STICKS
 

FIRE STICKS (a few for appetizers, a lot for a meal)

I use pheasants, sharp tails or huns but I think any bird will do. "Fire" can be adjusted to taste with amount of cayenne pepper and tobasco)

1) Cut the breasts from the bird, skin-free.
2) Soak in saltwater for at least an hour
3) Slice into strips
4) Marinate overnight (olive oil, couple drops of liquid smoke, Tobasco sauce, fresh minced garlic, & honey)
5) Roll in mixture of breadcrumbs, ground almonds, cayenne pepper, salt & pepper.
6) Fry in cast iron skillet with olive oil until brown.

mmm, mmm, good!

Cheers,
Jack