Written by Jenny and Rick Wheatley Visit :
Visit authors websiteIngredients
3 Pheasant Breast
Salt and Pepper
Frying Oil
4-6 Hot dog buns
4-6 Slices of cooked bacon
1/2 cup(s) Shredded Cheddar Cheese
Minced Chives
Coating
3/4 cup(s) Flour
1/2 tsp Fine Sea Salt
1/4 tsp Paprika
1/2 tsp Onion Powder
1/4 tsp Garlic Powder
1 tbsp Water or Milk
1 Egg
Honey-Mustard Sauce
1/4 cup(s) Dijon Mustard
2 1/2 tbsp Honey
4 tsp Mayonnaise
Louisiana Hot Sauce, to taste
Instructions
Step #1 - Separate tenders from pheasant breasts. Then cut each breast into two long strips. Season generously with salt and pepper and set aside. Combine honey-mustard sauce ingredients in a zip-top bag and massage bag to mix.
Step #2 - In a wide, shallow bowl, beat egg until you can no longer see whites and the egg becomes foamy and no longer “goopy.” In another bowl, combine the remaining coating ingredients; stir in the water or milk to form little lumps in the flour.
Step #3 - Heat frying oil to 350 degrees Fahrenheit. Before the oil approaches temperature, lightly coat pheasant strips in flour, then wet in the egg, and then coat in the flour again. Fry until golden and crispy on all sides. Fry pheasant in batches if needed. Drain fried pheasant on paper towels or a cooling rack.
Step #4 - Place hot dog buns on a cookie sheet lined with foil. Stuff each bun with shredded cheese and a piece of bacon. Broil buns until the cheese is melted, which takes about a minute – watch carefully. Finally, fill each bun with fried pheasant. Cut a tiny opening in the corner of the zip-top bag with the mustard-honey sauce and drizzle over the chicken. Garnish with minced chives.
