Pheasant Archives - Wife Of A Hunter

Buffalo Pheasant Dip

Sophie May — Sat, 11 Feb 2023 16:28:57 +0000

This Buffalo Pheasant Dip is the PERFECT appetizer for your super bowl parties!

Who doesn’t love buffalo dip?? I’ve had this buffalo pheasant dip recipe in my recipe book for a while and I thought I had already posted it…but I was wrong!

There is not a lot of white meat in the wild game spectrum. And the few species there are, I love preparing it like normal chicken. Obviously pheasant is a lot leaner than chicken, but when you boil the pheasant until tender and then continue it in the crockpot for hours with cheese-y goodness, its going to be amazing! Pheasant is just a great meat to work with.

This recipe is super easy! Like I said you just boil the meat until tender and then add all of the ingredients to a crockpot and cook for ~3 hours. It’s SOOOO GOOD! I have some in the freezer to reheat for the Super Bowl tomorrow and I can’t wait. As usual sound off in the comments if you have any requests, comments, or concerns about anything and ENJOY this meal!

Buffalo Pheasant Dip

Delicious wild game appetizer for the big game! Or whenever else its delicious.

Course Appetizer

Cuisine American

Keyword American, Appetizer, Buffalo, Pheasant, Upland Game

Prep Time 1 15

Cook Time 3

Total Time 4 15

Servings

Author Sophie May

Ingredients

Pre-cooking Pheasant

2 quartered out pheasant ~2 lbs
water
chicken bouillon
cayenne pepper

Dip Ingredients

3 T pheasant broth
16 oz cream cheese softened
2 T heavy cream
1 packet Hidden Valley Ranch Dip
1 C Frank's Red Hot
1/2 C light sour cream
8 oz mozzarella
4 whole green onions

Instructions

Pre-cook Pheasant Instructions

To package instructions cover the pheasant in a stock pot with a chicken bouillon/water mixture. Add 1 to 2 more teaspoons of bouillon to give it extra flavor. If you want your pheasant a little spicier add a couple dashes of cayenne pepper.
Bring to a boil and then simmer until the meat is shreddable. ~50 minutes to an hour.

Dip Instructions

Add your meat and all of the other ingredients to a crockpot.
Stir and then cook on low for ~3 hours.
Grab your favorite chips or crackers and enjoy!!

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Pheasant Pozole Verde

Sophie May — Thu, 26 Jan 2023 02:17:36 +0000

This Pheasant Pozole Verde is the perfect meal to warm your insides during these cold winter months.

This recipe has been something I have wanted to try since I started this page. When my husband and I lived in San Antonio, there was a yummy restaurant that served pozole verde during the winter and not the rest of the year. The restaurant ended up closing during covid and I was devastated. So, I needed to recreate the delicious meal as best I could and share it with everyone else.

This is a painless recipe that makes your pheasant super tender. It is packed with a ton of flavor. If you want your dish to be spicier, you can leave as much or as little seeds in your peppers as desired.

Make sure to remove all bbs from your meat. You don’t want anyone cracking a tooth.

This is sure to be a crowd pleaser. It is different from your typical chilis and stews and is so delicious,

I hope you enjoy this recipe as much as we did!!

Pheasant Pozole Verde

This recipe is perfect for warming up the entire family.

Course Dinner, Lunch, Soup

Cuisine American, Hispanic, Mexican

Keyword Pheasant, Soup

Prep Time 15

Cook Time 4 30

Total Time 4 45

Servings people

Author Sophie May

Equipment

Slow Cooker
Blender or food processor

Ingredients

2 lbs pheasant breasts and thigh
7 C chicken broth
2 tsp epazote leaves or 1-2 bay leaves
1 lb tomatillos husked and halved
1 large onion quartered
6 cloves garlic
2 poblanos deseeded
1 jalapeño deseeded
2 serranoes deseeded
3/4 C cilantro
2 tsp oregano
2 T olive oil
salt to taste
pepper to taste
30 oz white hominy drained

Serve With:

shredded cabbage
sliced radishes
avocado
lime wedges
cilantro
tortilla strips
sour cream
chopped onions

Instructions

Place pheasant, chicken broth and epazote in the slow cooker and cook on low for 4 hours or until pheasant easily shreds from bone/tendon.
Remove pheasant once cooked and set aside to cool. Optional: discard any fat in the broth. While pheasant cools, make the verde sauce.
In a blender, add tomatillos, onion, garlic, poblanos, jalapeño, serranoes, cilantro, and oregano. Depending on blender size you may have to blend in batches. Pulse/Blend until coarsely chopped. Scrape sides as needed.
Season with salt and pepper.
In a large sauce pan, heat oil over medium-high heat.
Add puree.
Cook until the puree turns a dark green, 10-12 minutes.
Shred the pheasant meat and add back into the slow cooker. Add puree. Add drained hominy. Mix until combined. Let cook on low until everything is hot.
Serve with desired toppings. ENJOY!

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Crockpot Salsa Pheasant Tacos

Sophie May — Wed, 27 Jul 2022 15:37:11 +0000

Crockpot Salsa Pheasant Tacos are one of the easiest ways to cook upland game there is!

When I was back in college this was a staple meal for me. There was nothing better, after a long day of soccer and classes, then coming home to a meal ready to go! I would throw a couple chicken breasts in the crockpot before morning workouts and it would be shreddable delicious taco meat for dinner.

This is a great recipe for any upland bird. This is also a great recipe for the often hated, very tendony, game bird legs. It cooks for so long, engulfed in salsa-y moisture, that the meat falls off the bone! You just have to pull out the bones and tendons and you’re ready for a delicious dinner.

With fall semester’s getting ready to ramp up again keep this recipe on hand! Also, if you are a poor college kid with no access to wild game, just use any chicken meat and you’ll be golden. Let me know in the comments how it goes and ENJOY!!

Crockpot Salsa Pheasant Tacos

Super easy recipe for a busy day!

Course Main Course

Cuisine American, Tex-Mex

Keyword American, Mexican, Pheasant, Tacos, Tex-Mex, Upland

Prep Time 10

Cook Time 8

Total Time 8 10

Servings pot

Author Sophie May

Equipment

Crockpot

Ingredients

2 pheasants breasts and legs
32 oz salsa more or less depending on pheasant weight, just be sure it is enough so the meat doesn't dry out. I fully cover mine.
8 oz cream cheese
salt to taste
pepper to taste

Instructions

Put all of your ingredients into a crockpot.
Cook on low for 8 hours or until the pheasant legs are shreddable and tender.
Shred the meat and mix together.
Remove the leg bones and tendons from the crockpot and ENJOY!

The post Crockpot Salsa Pheasant Tacos appeared first on Wife Of A Hunter.

Buffalo Pheasant Burger

Sophie May — Wed, 09 Mar 2022 01:49:47 +0000

A Buffalo Pheasant Burger gives you the healthiness of a chicken burger without the boringness of one.

It is crazy people think there’s only one way to cook an animal. If you were to ask someone their favorite way to cook pheasant, it would probably include some sort of cream of mushroom soup. I reject this premise and instead bring you a tasty burger recipe!

I might’ve stolen this idea from Hopdoddys, a chain burger place in Texas. I saw an Instagram ad for a new buffalo chicken burger, and it looked delicious! I decided I could do the same thing with pheasant.

Besides the tastiness of the burger, it is also topped with some cilantro mayo, and a carrot and celery slaw. As long as you have a grinder this is an easy recipe to duplicate!

If you have some pheasant burning a whole in your freezer, and you’re tired of your average soup, give this recipe a try! Let me know how it goes in the comments and ENJOY!

Buffalo Pheasant Burger

Delicious pheasant burger! Any other white game bird would work too.

Course Main Course

Cuisine American

Keyword American, Buffalo, Burger, Pheasant

Prep Time 30

Cook Time 20

Total Time 50

Servings patties

Author Sophie May

Equipment

LEM Big Bite Grinder #8

Ingredients

Burger

1.5 lbs pheasant skinless and boneless
0.5 lb pork fat
3 green onions chopped white and green
1 oz Ranch seasoning packet
2 T Frank's Red Hot
salt to taste
pepper to taste

Carrot and Celery Slaw

10 oz matchstick carrots
1.5 C celery finely chopped
1/4 C light mayo
1/4 C Frank's Red Hot
1/2 T sugar
1 tsp pepper
1 tsp salt

Cilantro Mayo

1 C light mayo
1/2 tsp salt
1/2 tsp pepper
1 T Frank's Red Hot
1 bunch cilantro

Toppings

extra sharp white cheddar
burger buns
honey mustard I like Bolthouse
ranch I like Bolthouse

Instructions

Carrot Celery Slaw

Mix all your ingredients together.
Set aside in fridge while preparing the rest of the recipe.

Cilantro Mayo

Airfry (or deepfry) your cilantro at 400°F for 4 minutes. If airfrying, spray with your favorite oil. Remove leaves. They should be crispy and crumbly.
Mix all of your ingredients together.
Set aside in fridge while preparing the rest of the recipe.

Burger

Grind your pheasant, pork fat, green onions, and ranch seasoning through a fine plate in your grinder.
Mix in your red hot, salt, and pepper.
Preheat a grill to medium.
Cook your burger for ~5 minutes on each side or until cooked through.
Add a piece of cheese on the top of your burgers and cook for an additional minute to allow the cheese to melt.

Topping

Spread honey mustard in a thin layer over the tops of your buns.
Toast your buns for ~5-7 minutes at 400°F in the oven. or until slightly toasted and the mustard has turned to a glaze.
Ladle your cilantro mayo on your bottom bun. Place your burger on top of this. Top with your slaw, ranch, and top bun and ENJOY!

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Pheasant Noodle Soup

Sophie May — Wed, 10 Nov 2021 01:29:11 +0000

Pheasant Noodle Soup is the best and easiest way to warm up this winter season.

This is a recipe I created using chicken in college. I have added more and more flavor to it over time and finally perfected it. It is delicious. My husband has been my tester for years on this recipe and he can confirm that this recipe has really grown for the better.

By cooking the meat in the crockpot, the pheasant is super tender. It also absorbs a ton of flavor. I have added jalapeños and hot sauce to give the soup a little kick. It isn’t too overwhelming. My mom hates spice, but absolutely loved this recipe. If you like spicy, don’t be afraid to add more. If you hate spice, I highly suggest leaving it, but you can omit it.

This recipe is SO easy and will be a hit for the whole family. If your kids don’t like vegetables, I suggest processing them into smaller pieces like I did in the photo. However, if you don’t care, chopping or dicing the vegetables will be best. This is perfect for the cold weather. I hope y’all enjoy it!

Pheasant Noodle Soup

This soup is perfect for cold nights, busy nights, any nights. Enjoy!

Course Dinner, Main Course, Soup

Cuisine American

Keyword American, Dinner, Noodles, Pheasant, Soup

Prep Time 15

Cook Time 6 15

Total Time 6 30

Servings people

Author Sophie May

Equipment

Slow Cooker

Ingredients

1 lb pheasant breasts skinless
3 medium carrots coins or diced
3 stalks celery sliced or diced
3 tsp minced garlic
46.5 oz low sodium chicken broth or homemade broth
2 bay leaves
1/2 tsp salt
1/2 tsp pepper
1 tsp Italian seasoning
2 tsp hot sauce I used Louisiana Hot Sauce; more or less
2 tsp diced, pickled jalapeños more or less
1 tsp Tony Chachere's
20 oz cheese tortellini

Instructions

Add all of the ingredients to your slow cooker except for the meat and tortellini.
Mix well.
Add pheasant and cook on low for 6 hours or until pheasant is shreddable.
Shred pheasant.
Add in the tortellini and cook 15 minutes or until tender.
Season with salt and pepper to taste and extra hot sauce if desired. Discard bay leaves and Enjoy!

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Pheasant Adobo

Sophie May — Sun, 25 Jul 2021 01:58:08 +0000

This Pheasant Adobo is a perfect way to work with your tough pheasant legs!

If any of you fancy yourself a TikTok connoisseur, you may have stumbled across a guy named Joshua Weissman. Besides being funny as heck, he throws down in the kitchen. He recently made a Chicken Adobo recipe that looked absolutely amazing. I had to try it!

Being me, I made it with pheasant legs. Also, being limited to H.E.B. ingredients, I had to get a creative with some substitutes. If you look at his recipe, you will see that Joshua uses palm sugar and dark soy sauce. I do not have the luxury of having these ingredients, so, with a little research, I was able to come up with some fabulous substitutes. These substitutes make the recipe a little more accessible for the average Joe.

Another reason I wanted to try this recipe is because I’ve had Filipino food only once and it was delicious. I had a club teammate whose mom cooks up amazing food! If you are in the Houston/Deer Park area, she actually sells her food, and I would be more than willing to put you in contact. Ms. Analee is the best. If I was in Houston still, I would be her number one customer!

Anywhoooo… By marinating and braising the pheasant legs, plus letting them cook down for a bit, the legs became much more tender. The sauce that is created from the marinating ingredients is drool worthy. I honestly could eat the sauce and rice by itself, but the meat is an added bonus!

this recipe was a must and immediately moved to the top of my list of things I wanted to try out. I hope you give this recipe a try. It really tenderizes the pheasant legs and leaves them moist. Enjoy!

Pheasant Adobo

A tasty way to tenderize your pheasant legs adapted from Joshua Weissman.

Course Main Course

Cuisine Filipino

Keyword Adobo, Filipino, Pheasant

Prep Time 1 8

Cook Time 1 22

Total Time 1 1 30

Servings

Author Sophie May

Equipment

5 qt Sauté Pan

Ingredients

8 pheasant legs
20 garlic cloves heavily crushed
1/8 tsp crack of black pepper
3 T brown sugar
1 T black peppercorns
1 1/4 C unseasoned rice vinegar
10 T + 2 tsp C soy sauce
2 tsp molasses
1/2 tsp sugar
1/2 C water
4 bay leaves
oil enough to coat pan
2 T cornstarch only to thicken sauce if needed
1/4 C cold water only to thicken sauce if needed

Serve with:

green onions
rice cooked
sesame seeds

Instructions

In a large bowl, add the pheasant legs and the heavily crushed garlic cloves.
Add cracked black pepper, black peppercorns, brown sugar, unseasoned rice vinegar, soy sauce, molasses, sugar, and water. Mix together and add in bay leaves.
Cover with plastic wrap and marinate in the fridge for 2 hours, or ideally overnight. Save all marinated liquid!!!
Set a 5 qt sauté pan over medium-high heat and coat with enough oil to cover the pan.
Sear all the pheasant legs in batches on all sides for 3-4 minutes per side, or until browned. Place each batch to the side once done browning to avoid overcrowding.
Add remaining marination (liquid, peppercorns, and garlic) to the pan (without the pheasant).
Add the pheasant legs to the pan and bring to a boil.
Once it reaches a boil, reduce the heat to low and let simmer (covered) for 35 minutes.
Uncover and flip the pheasant legs, cover them again, and cook for another 25-35 more minutes. Turn the pheasant legs over occasionally to thoroughly coat. Spoon sauce onto the pheasant regularly to get a nice glaze.
If sauce doesn't thicken, combine 2T of corn starch with 1/4 C cold water and mix that into the sauce. This will thicken the sauce up nicely.
Serve with rice and top with green onions and sesame seeds. Spoon sauce over the top! Enjoy!

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Pheasant Katsu and Macaroni Salad

Sophie May — Wed, 21 Jul 2021 18:31:35 +0000

This Pheasant Katsu and Macaroni Salad will transport you to the islands of Hawai’i! It might be hard to tell with my dirty blonde hair and blue eyes, but I am related to Queen Liliʻuokalani! Super cool. If you ever see my mom, it will make more sense. I am the spitting image of my dad, but she has the beautiful olive skin and dark hair.

Anywho, having visited Hawai’i several times and getting to learn about the culture, I was blown away with all of the delicious food. Fresh seafood, Fresh fruit, malasadas, loco moco, etc. It is all so good! One of the dishes I especially loved was chicken katsu. Normally served with macaroni salad and rice drizzled with tonkatsu sauce, it is so tasty! I have been itching to go back to Hawai’i, not only for the beautiful views and friendly locals, but also the tasty food. I figured if I couldn’t go to Hawai’i, I could bring Hawai’i to me and my family.

I do have to say, if you go visit Hawai’i, please leave it better than you found it. Respect the signs that are out, warning of danger or not to trespass. The wildlife should be protected at all cost, so do your best if you are going to be respectful. While tourism is a major source of income for Hawai’i, we must keep it beautiful and be respectful of their culture. Do not be a haole.

Pheasant Katsu and Macaroni Salad

Transport yourself to Hawai'i with this delicious dish!

Course Main Course, Salad, Side Dish

Cuisine Hawaiian

Keyword Katsu, Macaroni, Pheasant, Salad

Prep Time 5

Cook Time 12

Macaroni Salad 1 15

Total Time 1 32

Servings people

Author Sophie May

Ingredients

Pheasant Katsu Ingredients:

4 pheasant breasts skinless
vegetable oil enough to fry ¼ inch deep
2 large eggs
2 T water
¾ C flour
1.5 C panko
1/4 tsp salt separated into 1/8 tsp

Macaroni Salad Ingredients:

16 oz elbow macaroni cooked according to box instructions
1 yellow onion
15 fl oz jar of Hellman’s mayo* getting this size is important
1 C matchstick carrots
2 T half & half
½ tsp salt
½ tsp white pepper
½ tsp sugar
2 tsp white vinegar

Serve with:

Rice
Tonkatsu Sauce

Instructions

Macaroni Salad Directions:

If you haven’t already, cook the macaroni according to the package instructions
In a food processor, finely mince the onion. Add ½ C of Hellman’s mayo and process until a little frothy and fully incorporated.
Add matchstick carrots and pulse 10 times. We are looking for the carrots to be a little more bite sized, but not minced/pureed.
Drain the macaroni when it is done and set in a large bowl.
Add the food processed ingredients to the macaroni.
Add the remaining mayo but keep the container. Do not throw it away yet.
Mix the mayo, food processed ingredients and macaroni.
Add the half & half to the empty mayo jar and shake it up. This will add additional creaminess and flavor to the half & half.
Add the half & half mixture to the bowl and stir to combine.
Add salt, pepper, sugar, and white vinegar.
Stir well to combine.
Refrigerate at least until chilled, preferably overnight.
Enjoy!

Pheasant Katsu Directions:

Carefully tenderize pheasant breasts so they are all the same thickness (~1/4 to ½ inch). I do this by placing a breast on a cutting board, covering it with saran wrap and lightly hitting it with a meat tenderizer. Light hits go a long way.
In a shallow dish, combine your eggs with the water.
In another shallow dish, combine your flour with 1/8 tsp of salt. Mix.
In a final shallow dish, combine your panko with 1/8 tsp of salt. Mix.
In a frying pan, heat ¼ inch of vegetable oil on medium-high heat.
While that heats, dredge your pheasant in flour mixture, lightly shaking off any excess flour.
Next, place the pheasant in the egg mixture. Make sure it is coated and then allow any excess to drip off.
Finally, coat the pheasant in panko generously. You may have to press it on to get it to stick to the egg/flour mixture. The more that sticks, the better the golden crust at the end.
Transfer to a wax paper lined plate and repeat with the remaining pheasant.
Once oil is hot, fry the pheasant 2-3 minutes per side or until golden brown/done. The breasts are so thin, that once golden they should be cooked through.
Once cooked, place on a paper towel lined plate, so that the excess oil will be soaked up.
Serve with macaroni salad, rice, and Tonkatsu Sauce! Enjoy!

Notes

*Hellman's is important in order to get the correct flavor. It is important to get a 15 fl oz jar as it will be used to shake the half and half in.

Also, the macaroni salad makes about 8-10 servings.

The post Pheasant Katsu and Macaroni Salad appeared first on Wife Of A Hunter.

Baked Greek Pheasant

Sophie May — Sun, 11 Jul 2021 22:49:01 +0000

One of my favorite cuisines to cook is Greek. It is fresh, healthy, and pretty easy to make. This Baked Greek Pheasant is just that, delicious and nutritious.

I have been searching for different ways to cook up pheasant that leave the meat juicy and tender. Marinating the pheasant in yogurt allows the lactic acid to breakdown the meat’s connective proteins and muscle fibers. This, coupled with drizzling it with olive oil and covering it with foil, allows this dish to stay tender even though pheasant is a very lean meat.

Pairing this with pita, tzatziki sauce, pickled onions and lemon feta orzo completes this dish. I have linked my favorite homemade instant pot pita bread and the easiest pickled onion recipe.

I hope you enjoy this dish as much as us!

Baked Greek Pheasant

If you like Greek food, you will love this baked pheasant recipe!

Course Main Course

Cuisine Mediterranean

Keyword Mediterranean, Pheasant

Prep Time 1 5

Cook Time 25

Total Time 1 30

Servings people

Author Sophie May

Ingredients

2 pheasants quartered; skinless

Yogurt Marinade

1 C full fat plain Greek yogurt
2 T extra virgin olive oil
1 T fresh lemon juice
1 T fresh minced garlic
1 T oregano dried
2 T minced shallot if you can't find a shallot, use yellow onion
1/2 tsp dill weed dried
1/4 tsp pepper
1/4 tsp salt

Baking Needs

4 T extra virgin olive oil
foil

Serve with

Instructions

Marinade

Clean off any remaining feathers and remove any visible pellets.
In a large ziplock bag, add all of the marinade ingredients and combine. I do this by zipping it up and squishing the ingredients around until combined.
Add pheasants to the ziplock bag and drench in the marinade by same process above.
Refrigerate for 3-24 hours.

Bake

Preheat oven to 400°F.
Line a cookie sheet with foil.
Remove pheasants from ziplock and shake off any excess yogurt marinade. A thin coating is all that is needed.
Place on the cookie sheet.
Drizzle with olive oil.
Cover the cookie sheet with foil. This will help lock in moisture.
Bake for 15 minutes. Check the temperature of your pheasant.
If any have reached 165°F, remove to a plate and cover with foil. This will allow the pheasant to continue to cook while not drying out.
If the pheasant has not reached 165°F, remove foil covering and cook an additional 5-10 minutes. Legs take longer to cook, but as they reach temperature, remove and add to foil covered plate.

Serve

Serve with orzo, tzatziki, pickled onions, feta, etc. Enjoy!

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Southern Sticky Pheasant

Sophie May — Wed, 30 Jun 2021 01:59:35 +0000

Pheasants might be Chinese chickens, but they aren’t like your everyday store-bought chicken. They fly around in the wild and use their muscles. This makes them a lot of fun to hunt but can make their very tendon filled legs hard to work with. I have been trying to come up with a recipe that does these delicious albeit “scarier” cuts of meat justice. After saving the legs from my past recipes I think I came up with just the recipe for them. Southern Sticky Pheasant!

Y’all! This dish is mighty good. This would be a classic Southern comfort food if there were any pheasants in the South! This low and slow method will tenderize your pheasant legs right up, and my goodness, the gravy is to die for! Because what good Southern recipe doesn’t include gravy??

Also, you might think this recipe calls for too much seasoning but let your Cajun flag fly and pour it all on there! The Cajun seasoning I used had a kick to it too, but if you or your family doesn’t like the spice you can always use a less spicy one.

This recipe would work for other upland game legs, but I love this for pheasant legs! The meat falls right off and while those tiny tendons are still there, they are way easier to manage! Mmmmm it’s good! And the leftovers are just as great! I hope y’all love it as much as my family did. Enjoy!

Southern Sticky Pheasant

Do you ever struggle to find a way to cook those pheasant legs you get? Give this recipe a try and be glad you did!

Course Main Course

Cuisine American, Southern

Keyword Legs, Pheasant, Southern

Prep Time 50

Cook Time 2

Total Time 2 50

Servings

Author Sophie May

Ingredients

3 lbs bone in pheasant legs 11-12 legs
4 yellow onions julienned
2 T Tony Chachere’s or favorite Cajun Seasoning
1 T garlic powder
Flour for dusting
2 C chicken stock plus more if needed*
1 stick salted butter

Instructions

Mix Cajun seasoning and garlic powder together.
Coat legs evenly. It might seem like a lot of seasoning, but not only will it give the legs flavor, it will also flavor your gravy.
Lightly dust each side of the legs with flour. You can use a flour sifter or mesh strainer for this.
In a large pot over medium-high heat, melt the butter.
Once melted, add your pheasant legs. This will be a tight fit but make sure they are only in one layer. No stacking.
Brown the legs on both sides. This will take approximately 6 minutes.
Remove pheasant legs and set aside in a bowl/plate.
Add the julienned onions to the pot. Mix in drippings left from pheasant.
Sauté until browned, approximately 25 minutes.
Once browned, add a dash of chicken stock to the pot. Use this to scrape up any crispy drippings. This will get your gravy tasting mighty fine.
Add pheasant legs back in.
Add remaining stock.
Bring it to a boil, cover your pot, and reduce to a low simmer. Let cook for 1 hr and 30 min to 2 hours, flipping the legs every 20ish minutes.
Serve over rice and enjoy!

Notes

*If your gravy is too thick add chicken stock too desired consistency. Also if you see your gravy drying out, lower the heat and add a little stock. If you are having the opposite issue and your gravy is too thin, add a little cornstarch with water to your gravy and it should thicken right up!

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Whataburger Honey Butter Pheasant Biscuit

Sophie May — Wed, 31 Mar 2021 15:57:40 +0000

Whataburger Honey Butter Chicken Biscuits are to die for. If you have ever had one you would understand. They have a cult like following because, honestly, they are that good. Here is a pheasant version because why not?

Whataburger Honey Butter Pheasant Biscuit

Delicious pheasant rendition on a Whataburger classic!

Course Breakfast

Cuisine American, Fast Food

Keyword American, Honey Butter, Pheasant, Whataburger

Prep Time 15

Cook Time 30

Marinate Time 8

Total Time 8 45

Servings

Author Sophie May

Equipment

Deep Fryer

Ingredients

Biscuits
2 Pheasant Breasts cut in half and tenderize to ¼ inch
1 C Buttermilk
2 C All-Purpose Flour
1.5 tsp Salt
1.5 tsp Pepper
½ tsp Garlic Salt
Vegetable Oil Enough for deep fryer or deep pan
Whataburger Honey Butter*

Instructions

After cutting and tenderizing your pheasant breasts to ¼ inch, place them in a Ziploc bag with the buttermilk. Let marinate overnight.
Heat oil to 300 °F (I use a deep fryer, but if you have a frying thermometer, a cast iron or any heavy duty deep enough pan will work).
Combine flour, salt, pepper, and garlic salt in a shallow dish (I use a pie dish).
Remove pheasant breast from the Ziploc bag and dredge in the flour mixture. Dunk back in plastic bag buttermilk and repeat the dredge in the flour mixture.
Repeat process for all of the pheasant breasts. Fry in oil for 5 minutes and flip and cook for another 3 minutes (or until golden brown and cooked through).
Assemble your biscuit. Cut biscuit in half. Place pheasant breast and top with honey butter and biscuit top.
*If you do not have the luxury of being near an HEB that carries Whataburger Honey Butter, A great alternative is combining 1 stick of room temperature salted butter and 1/8 C of clover honey.

Tenderizing Help:

Place pheasant breasts on a cutting board. Cover Breasts with a piece of plastic wrap. Hammer the breasts with your meat tenderizer carefully. A little will do A LOT.
What they should look like.
Idea of the thickness.

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