Pheasant Bird Dog with Kansas City Style BBQ Sauce
I made a whole container of BBQ sauce with my last recipe, much more than I needed. I’ve been trying to use it up on different things, just the other day I made a venison meat loaf, with a Kansas City Barbecue sauce. It seemed like a perfect fit for this sandwich. It’s potent stuff, so it doesn’t take a lot.
While I attempted to make my own buns here, they weren’t as fluffy as store bought buns. The bread had good flavor but was a little dense for one small pheasant strip. If you decide to make your own buns, you might hollow up some of the bread, double up on strips of meat, or let them rise a little longer. They probably would have benefited from being toasted with some garlic butter.
About the Author : Jeff Davis
Visit authors website | View more articlesYou may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.
Related Aritlces
Pheasant Enchiladas with Green Sauce
If you look through some of the recipes that I've posted over the years, you'll see that a lot of what I cook comes from the south and southwest. A lot of Cajun, Southwestern and Mexican flavors ... what can I say, I like it HOT! These Spicy Green Enchiladas are no exception, with a homemade Enchiladas sauce and super spicy Salsa Verde. These Green Enchiladas are going into our weekly dinner rotation!
South Carolina Pheasant Dog
I imagine a chicken sandwich inside a hot dog bun -- the South Carolina bird dog is also filled with bacon, melted cheese and drizzled with a mustard-honey sauce that’s akin to the region’s iconic Carolina Gold barbecue sauce. Pheasant breast is a nice substitute because when you cut them in half lengthwise, they resemble chicken tenders in size.
Pheasant Cordon Bleu Casserole with Ritz Cracker Crust
One of my all-time favorite meals, in my life, ever, was a Chicken Cordon Bleu casserole that my wife had made for dinner one night. I can't tell you way it was so good, maybe I was just super hungry that night or maybe the stars were aligned just right ... but I remember that meal distinctly and how amazing I thought it was ... and how I wished she'd make it again. It was salty, it was savior, it was cheesy and that crushed, buttery, Ritz crackers crust, MMMmmmm!! I could have eaten the whole thing, by myself and not felt guilty, had my wife not reminded me that we had kids at home that needed to eat too!! It was pretty much a whole meal unto itself, nothing else was needed ... and that pretty much defines what a Casserole is, a one pot dish.
