Our Favorite Pheasant Recipe: Hot Pheasant Sandwich
Michael Maroney
01/10/2023
If you're a fan of game meat and bold flavors, you're in for a treat with this recipe for hot pheasant sandwiches with garlic sauce coleslaw. Pheasant is a lean and flavorful bird that pairs perfectly with a tangy and spicy marinade and a creamy coleslaw topping. This recipe is perfect for a hearty lunch or dinner, and it's sure to impress your friends at hunt camp! Follow along as our friend Aubree D shows us this amazing recipe!
To begin, you'll need to gather a few ingredients. For the pheasant, you'll need 2-6 cleaned pheasant breast cutlets (depending on how many people you're feeding), 1 cup of buttermilk, 1/2 cup of Frank's Red Hot Sauce, and salt and pepper to taste. Simply place all of these ingredients in a large bowl and let the pheasant marinate in the fridge for 4-8 hours.
Next, you'll need to prepare the fryer. In a large pot, heat up the oil of your choice (I prefer vegetable oil) to 325 degrees. Be sure to use a thermometer to monitor the oil's temperature, as you don't want it to boil.
Once the oil is at the right temperature, you can begin coating the pheasant. On a flat surface or plate, mix together 1 cup of flour, 1 tsp of salt and pepper, 1 tsp of garlic salt, and 1 tsp of cayenne (if you like it spicy). Then, remove the pheasant from the marinade and coat each piece in the flour mixture. Next, beat 2 large eggs in a separate bowl and dip the floured pheasant in the egg wash. Finally, return the pheasant to the flour mixture to coat it again.
Now it's time to fry the pheasant. Carefully add 2-3 pheasant breast at a time to the hot oil (unless you're using a smaller pot, then you should do it one at a time). Fry the pheasant until it's golden brown, about 5-6 minutes on each side. Once the pheasant is cooked, place it on a paper towel-lined cookie sheet to collect any excess oils.
**Optional step, you can then coat the pheasant in hot sauce ( Franks Original Red Hot)
For the coleslaw topping, you'll need one large bag of your favorite coleslaw mixture, some pickle spears (sliced thinly), and Sir Kensington's Everything Sauce "Garlic Dressing" (or any garlic sauce that you prefer). Simply toss the coleslaw and pickles together with the garlic sauce and set it aside.
Finally, it's time to assemble the sandwiches. Place the hot pheasant on a bun and top it with the coleslaw mixture and any extra pickles you like. Serve hot and enjoy!
This recipe is a great way to enjoy the unique flavor of pheasant, and the garlic sauce coleslaw adds a perfect balance of creaminess and tang.
Be sure to come hungry and enjoy! Be sure to share this meal with all your friends and let us know what you think!!