Instructions
Pheasant Brine
Step #2 - Combine Buttermilk, Pickle juice, Vodka, Salt and Hot sauce in a zip lock bag. Add your pheasant brine, making sure each piece gets coated. Place in refrigerator overnight or up to 12 hours.
Ketchup
Step #4 - Combine the ketchup ingredients in a small saucepan and turn heat to medium low. Allow to reach a simmer, then reduce heat. Allow to cook on stove for a few hours, until the ketchup is reduced and thick.
BBQ Sauce
Step #6 - Take your homemade ketchup and add the BBQ sauce ingredients to it. Allow to reach a simmer and reduce heat. Allow to simmer on the stove for another hour, stirring occasionally.
Brioche Buns
Step #8 - Add flour, sugar, salt and yeast to mixer.
Step #9 - Add Milk, Egg and Honey
Step #10 - With dough hook attached, set mixer to lowest settings and allow to incorporate all the ingredients.
Step #11 - While mixer is running on low, cube up some unsalted butter then slowly add to mixer a couple of cubes at a time.
Step #12 - Turn mixer speed up to a medium setting and allow to work dough for 5-8 minutes.
Step #13 - 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 #14 - Form into a nice smooth ball.
Step #15 - Cut the dough in half
Step #16 - Cut each half into 4 equal size pieces.
Step #17 - Press it into a rough flat bun shape.
Step #18 - Take one of the flat long edges and roll it up into a cigar shape.
Step #19 - Place your buns on a baking sheet lined with parchment paper.
Step #20 - Cover with plastic wrap and leaving in a warm place to rise for a couple of hours.
Step #21 - When the buns have nearly doubled in size, the are ready to cook.
Step #22 - Preheat the oven to 400 degrees. Whisk one egg and 1-2 tbsp of milk in a mixing cup, then brush it on top of the buns.
Step #23 - Place in the oven and bake for 15 minutes. Once done place on wire rack to cool.
Birddogs
Step #25 - Remove the pheasant from the brine and rinse with cool water. Pat dry with paper towels. If possible place back in the fridge for another hour to dry the skin.
Step #26 - Fill a dutch oven with enough oil to submerge the Pheasant. Set heat to medium high and allow it to reach 375 degrees.
Step #27 - Cut your pheasant breast into long, equal sized strips.
Step #28 - Prepare your dredging station. You'll need three shallow bowls or plates. One will be just All Purpose Flour for dusting the pheasant. Another will be one egg, beaten. You can add buttermilk to the eggs, if you like, but I didn't do it here. The third will be 1 cup All Purpose Flour, 1 cup Corn Starch, Garlic Powder, Paprika, Seasoning Salt and Black Pepper.
Step #29 - Season the strips with kosher salt.
Step #30 - Lightly run each piece of pheasant through the plain flour dredge. Shaking off any excess flour.
Step #31 - Coat each with the egg.
Step #32 - Then coat with the seasoned flour and corn starch.
Step #33 - Drop each piece in the hot oil, a few at a time. Cook for 4-5 minutes, until golden brown. Test with a thermometer, temperature should be 155-160.
Step #34 - Remove to a wire rack to cool.
Step #35 - Chop up a shallot, separating each into individual pieces.
Step #36 - Add a little vegetable oil to a skillet and cook on low heat, until golden brown.
Step #37 - Chop up some purple cabbage and green onions.
Step #38 - Cut your buns in half and add a pheasant strip to each. Probably would have been a good idea to toast these buns. Drizzle generously with BBQ Sauce.
Step #39 - Garnish with fried shallots, green onions and purple cabbage.
