Spicy Pheasant Sandwiches
I love to fry pheasant. We often crumble up saltines or ritz crackers to make a light breading and serve with a sweet thai chili sauce. But today we are going to make this pheasant a little on the spicy side! If you don't like the heat you can certainly skip that part and just make it "regular." We are making sliders since pheasant is on the smaller side.
- 4 pheasant breasts
- 4 slider buns, buttered
- 1 package Meat Church Chicken Fried Breading (sub your own seasoned flour dredge recipe if you don't have ours yet)
- 2 T Meat Church Holy Voodoo
- 2 large eggs
- 1 C buttermilk (sub milk)
- 1 T your favorite hot sauce
- 1/2 C hot frying oil (use this from your pan after you fry - or sub melted lard)
- 2 T cayenne pepper (adjust to you heat preference)
- 1 T brown sugar
- 1 T Meat Church Holy Voodoo
Prepare your fryer
I use a deep cast iron skillet at 325 with peanut oil. Certainly you can use a fryer or whatever you are most comfortable with.
Prep your pheasant for frying
Lightly season both sides of the pheasant. Set aside.
Make a station with a pan of pheasant and then 2 medium bowls where we will place the pheasant into the dredge, then the egg wash, then the dredge again.
Bowl #1 - Dump contents of 1 package of Meat Church Chicken Fried Breading + 1-2 T of Meat Church Holy Voodoo into a bowl and mix well.
Bowl # 2 - Mix the eggs, milk and hot sauce.
Take each pheasant breast and coat it in the Chicken Fried Breading\Voodoo dredge. Then soak it completely in the wash. Then coat it thoroughly in the dredge again.
Next slowly place the pheasant into the hot oil and fry until golden brown. We use our Thermoworks Instant Read Thermometer to make sure each piece of chicken reaches at least 165 internal temperature. This cook will likely take 4 - 6 mins.
Remove the pheasant from the oil and place on a paper towel lined plate or pan to catch the oil run off.
Toast the buttered slider buns in a cast iron skillet or on a flat top.
Prep your optional spicy coating
Mix the hot oil (some people prefer to sub melted lard), cayenne (adjust this to your preference of heat level), brown sugar and Holy Voodoo in bowl. Careful as this oil is very hot. Spoon this mixture over each piece of pheasant to your liking.
We serve these on toasted bun's simply with mayonnaise and pickles. Enjoy!