Instructions
Spicy Pickles
Step #2 - Add water, vinegar, spicy maple syrup, salt, cayenne and red pepper flakes to a small sauce pan and bring to a boil. Boil for heat minute then turn off heat.
Step #3 - Clean cucumbers.
Step #4 - Slice in cucumber into desired thickness on mandolin.
Step #5 - Slice garlic cloves.
Step #6 - How hot do you want your pickles. Pick your poison.
Step #7 - Add cucumber slices, sliced garlic, whole hot peppers and dill to mason jars.
Step #8 - Cover with liquid brine. Seal and allow to cool, before placing in refrigerator. Pickles need to be in the fridge for at least two days, but one to two week is better.
Brioche Buns
Step #10 - Add flour, sugar, salt and yeast to mixer.
Step #11 - Add Milk, Egg and Honey
Step #12 - With dough hook attached, set mixer to lowest settings and allow to incorporate all the ingredients.
Step #13 - While mixer is running on low, cube up some unsalted butter then slow add to mixer a couple of cubes at a time.
Step #14 - Turn mixer speed up to a medium setting and allow to work dough for 5-8 minutes.
Step #15 - Turn dough out onto a well floured surface and begin to work by hand, kneading for about two minutes. You should be able to press your finger into the dough and it bounce back.
Step #16 - Divide the dough into 8 equal size pieces
Step #17 - Take a baking sheet and sprinkle it with water. Tear off a piece of parchment paper large enough to cover the baking sheet. The sprinkled water will help the parchment paper stick to the baking sheet.
Step #18 - Take your cut pieces of dough and form them into round shape, then place on parchment paper lined baking sheet. I form these pieces into balls by pinching the edges underneath, then press flat.
Step #19 - Place in a warm area, cover with a dish towel and allow to rise for about an hour.
Step #20 - Preheat oven to 400 degrees. When warm, create an egg wash by combining one egg and tablespoon or two of milk. Brush mixture over top of buns.
Step #21 - Place in oven to 15 minutes.
Step #22 - Once done, move to wire rack to allow to cool.
Paprika Butter
Step #24 - Add butter, paprika, cayenne and salt to small skillet. Set heat to low and allow butter to melt, stirring with spatula. Optional add a dash of your favorite hot sauce.
Pheasant Brine
Step #26 - Remove skin from pheasant breast then add to a zip lock bag. Pour in pickle juice, vodka and salt. Shake to combine. Seal and place in the refrigerator for up to 6 hours.
Spicy Pheasant Sandwich
Step #28 - Remove pheasant from brine. Dry off with paper towels. Leave the pheasant out and allow it to reach room temperature.
Step #29 - Fill dutch oven with enough oil to cover the pheasant breast. Turn heat to high and allow to warm to 350 degrees. Preheat oven to 300 degrees.
Step #30 - Setup dredging stations. Add buttermilk and hot sauce to one bowl. Add flour, cornstarch and seasoning to another. Alternately, instead of adding cayenne, garlic and paprika to flour, add five tablespoons of crawfish boil.
Step #31 - When oil is at temp, season the pheasant with salt and pepper. Then run through the dry mixture, shacking off any excess mixture. Add to buttermilk and coat evenly. Then back through the dry mixture.
Step #32 - Add coated pheasant to hot oil, then reduce the heat.
Step #33 - Allow to cook for 3-4 minutes or until crust has browned. We'll finish the pheasant in the oven.
Step #34 - Check the temperature. Allow to rest for a ten minutes, then add to oven. Cook until internal temperature is around 155-160.
Step #35 - I didn't do it here, but can toast your buns by brushing them with olive oil and placing under broiler.
Add fried pheasant to bun and cover with paprika butter.
Step #36 - Top with spicy pickles
Step #37 - Top with bun and serve.
