Fried Pheasant And Waffles Recipes

FRIED PHEASANT AND WAFFLES

Steps:

• Cut the breasts into two strips lengthwise. Soak them in buttermilk for 2 hours or overnight. This allows the acid to tenderize the meat.
• For the waffles, pour the milk, butter, eggs, sugar, and vanilla into a saucepan. Place the saucepan on medium-low heat until the mixture reaches 110 degrees. When temperature is reached, remove batter from heat and mix in the yeast. Let yeast activate for about 10 minutes, or until the mixture starts to foam.
• When the yeast is activated, transfer the batter to a mixing bowl and whisk in the flour and salt. When the flour is fully incorporated into the liquid, cover with plastic wrap and set aside for 1 to 2 hours. This allows the gluten to develop.
• When the batter is ready and bubbly, pour it into a waffle iron. Follow your waffle maker's directions (mine calls for one cup of batter per waffle). The batter will be thick and gummy, so try your best to distribute evenly. Cook until golden brown.
• Mix all the dry ingredients for the pheasant into a shallow dish and whisk together thoroughly. Place dripping wet pieces of pheasant into the flour mixture. Firmly press the mixture into the meat. This will make sure a good layer of batter coats the meat and gives it a proper crust. Carefully drop fillets into 350-degree oil for about 5 minutes or until golden brown.
• Coordinate cooking waffles and strips simultaneously. Serve warm waffles with two strips of fried pheasant on top of each. Add a dollop of butter and cover in warm maple syrup.

FRIED PHEASANT AND WAFFLES WITH SPICY MISO SYRUP

Steps:

• Combine all the dry ingredients into a medium mixing bowl.
• In a small bowl pour the buttermilk and oil. Stir the melted butter into the cold buttermilk. This will create small pockets of butter. Stir in the egg and vanilla.
• Pour the wet into the dry. Mix well.
• Make your waffles. I used a Scandinavian heart-shaped waffle iron because it works better than our other.
• Heat your corn oil* in a dutch oven over medium heat. Add enough oil to shallow fry the pheasant. Bring the corn oil up 350°
• Combine the flour, salt and spices in a small bowl. Mix well.
• Combine the buttermilk and egg to make a bath for the cuts of pheasant in a shallow bowl.
• Take the first to pieces and soak them in the buttermilk bath. Then coat the pieces in the flour mixture. Shake off the extra. Place in the hot oil and cook each side until golden brown. Avoid overcooking the pheasant.
• Place on a cooling rack for 5 minutes. Then dig in.
• Serve with Waffles, Spicy Miso Maple Syrup and Spicy Pickles.
• Combine all ingredients.
• Pour over your Pheasant & Waffles topped with spicy pickles.

CHICKEN FRIED PHEASANT

Steps:

• In a shallow bowl, mix the milk and vinegar. Dip the pheasant slices in the milk and vinegar mixture, then press both side in the cracker crumbs to coat.
• Heat the oil in a skillet over medium-high heat. Cook the pheasant in the hot oil about 5 minutes on each side, or until golden brown. Drain on paper towels.

FRIED PHEASANT

Steps:

• Cut Pheasant Meat from Carcass (I just used the Breast and Thigh Meat Tossing all those little feet far away).
• Rinse Throughly and place in Bowl.
• Salt, Pepper and Season Pheasant turning the meat over to make sure all gets covered.
• Cover bowl and place in fridge for at least 4 hours.
• In Large Heavy Skillet (I used Grandma's Cast Iron) put oil and heat on high until ready to fry.
• Retrieve Pheasant from Fridge.
• In a shallow bowl scramble eggs.
• In another shallow bowl (or plate) put flour in an even layer.
• Dip Pheasant pieces in egg first then coat with flour.
• Place in hot oil and brown on either side (lower heat to medium here so as not to burn the oil).
• The pheasant cooks REALLY fast and is SO tender and moist.
• Carrots and a green salad was an excellent addition to this meal!