Written by Jeff Davis Visit :
Visit authors websiteInstructions
Pheasant Mac & Cheese
Step #2 - Remove skin from Pheasant and cut breast into bite size pieces, about 1 inch. Save the skin.
Step #3 - Add cubed Pheasant Breast to zip lock bag. Pour in half cup of Buffalo sauce, seal and shake, so pieces are evenly coated
Step #4 - Add zip lock bag to refrigerator allowing to marinade for a few hours.
Step #5 - For breadcrumbs, preheat oven to 400 degrees. Cut hamburger buns into small cubes, rought ½ inches. Add cubes to large bowl, pour in melted butter then sprinkle in dried parsley. Toss to coat bread in melted butter.
Step #6 - Place breadcrumbs in the oven and cook until hard and crispy, about 15 minutes.
Step #7 - Add enough vegetable oil to Dutch oven to allow Pheasant to float. Set heat to medium high and allow to reach 350 degrees.
Step #8 - Add All-Purpose Flour, Corn Starch, salt and pepper to shallow pan for dredging.
Step #9 - When oil reaches temperature, remove pheasant from refrigerator. Working with a few pieces at a time, dredge the pieces through the flour and corn starch mixture, then drop into the fryer.
Step #10 - Cook for a few minutes, until brown, then remove with spider to a wire rack.
Step #11 - Repeat until all the pieces are cooked. When done, add the pheasant skin to the fryer, cook until crisp.
Step #12 - Add cooked pheasant pieces to large bowl and toss with buffalo sauce until all the pieces are coated.
Step #13 - Start cooking noodles by adding about 6 to 8 cups of water to a large stock pot, setting the heat on high.
Step #14 - Once water starts to boil, add plenty of salt, about a palmful, and noodles then cook for around 8 minutes.
Step #15 - Drain noodles and add back to stock pot.
Step #16 - Start cheese sauce by adding two tablespoons of butter and two tablespoons of all-purpose flour to saucepan. Allow butter to melt, stirring to combine with flour.
Step #17 - Add warm milk, stirring to combine. Continue stirring until sauce starts to thicken.
Step #18 - Turn off heat and add cheeses. Allowing to melt into the sauce.
Step #19 - Season with salt, then combine noodles and cheese sauce in your stock pot. Add Buffalo seasoned pheasant.
Step #20 - Serve in bowl, garnishing with fresh parsley and fried pheasant skin.
