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Nashville Hot Wild Pheasant Sandwich
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5 from 1 vote

Nashville Hot Wild Pheasant Sandwich

Delicious take on a Nashville Hot Sandwich with a wild game twist!
Prep Time30 minutes
Cook Time10 minutes
Marinating Time4 hours
Total Time4 hours 40 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: Pheasant, Sandwich, Southern, Spicy
Servings: 4 sandwiches
Author: Sophie May

Ingredients

  • 4 Pheasant Breasts Skinless
  • Vegetable Oil Enough for deep fryer or deep pan

Spice Mixture:

  • 5 T Cayenne
  • 2 T Dark Brown Sugar
  • 1 tsp Chipotle Chile Powder
  • 1 T Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Black Pepper
  • 1 tsp Kosher Salt

Marinade:

  • 1 C Buttermilk
  • 1/4 C Pickle Brine I use Grillo’s Dill Pickle Chips Brine
  • 3 T Spice Mixture

Egg Mixture:

  • 2 Large Eggs
  • 1 C Buttermilk
  • 3 T Hot Sauce I use Louisiana Hot Sauce with the red dot
  • Leftover Marinade Mixture

Flour Mixture:

  • 2 C All Purpose Flour
  • 3 T Spice Mixture

Sauce:

  • 1/2 C Butter 1 stick
  • Remaining seasoning

Toppings:

Instructions

Coleslaw Instructions:

  • If coleslaw is desired, make prior to pheasant breasts so it can be marinating in the fridge.

Marinade Instructions:

  • Pat dry pheasant breasts and remove any remaining feathers.
  • Place in a gallon Ziplock bag or bowl. Add marinade mixture to bag and toss breasts mixing evenly.
    Nashville Hot Wild Pheasant Sandwich Spices
  • Cover with Saran Wrap if using a bowl or tightly seal the bag and place in fridge to marinate 2-4 hours.
  • After breasts are done marinating, remove from refrigerator and place them in a bowl saving the marinade.

Flour and Egg Mixture Instructions:

  • Using a shallow bowl (like a pie dish), combine egg mixture carefully adding any excess marinade to the dish. Stir well.
  • In another shallow bowl, combine flour mixture.
  • Heat oil to 300 degrees (I use a deep fryer, but if you have a frying thermometer, a cast iron or any heavy duty deep enough pan will work).
  • Take a pheasant breast, letting excess marinade drip back into bowl, toss in flour mixture until thoroughly coated.
  • Next, carefully toss breast in egg mixture again allowing excess mixture to drip back into dish.
  • Return back to flour mixture and coat evenly and place on rack/plate. Repeat process with each breast. Let rest for 5-10 minutes to allow coating to dry a bit and set.

Sauce Instructions:

  • While resting, make the sauce.
  • Place butter in a sauce pan and heat until melted over medium-high heat.
  • Whisk in remaining seasoning. Once thoroughly mixed remove from heat, but keep sauce warm as to not let it coagulate.

Sandwich Instructions:

  • Fry each piece until golden, crispy, and fully cooked. This is approximately 3 minutes each side.
  • Depending on size of fryer/pan, this may need to be done in rounds. When you flip the breasts, be careful to keep breading attached.
  • While breasts are cooking, spread butter on the insides of the Hawaiian buns. Toast Hawaiian buns in a pan over high heat until golden brown (1-2 minutes).
  • Mix mayo and hot sauce.
  • Once pheasant breasts are cooked, place on a plate or rack.
  • Brush/toss with seasoned butter sauce mixture thoroughly. This is what gives the breasts the Nashville kick.
  • Assemble your sandwich with buns, breasts, coleslaw/iceberg lettuce, pickles, and Mayo mixture. Enjoy!