South Carolina Pheasant Dog

Written by Jenny and Rick Wheatley

Prep Time: 45 min - Cook Time: 45 min

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.

Ingredients

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.

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South Carolina Pheasant Dog

Written by Jenny and Rick Wheatley Visit : Visit authors website

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Prep Time: 45 min - Cook Time: 45 min

Ingredients

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.

About the Author

Jenny and Rick Wheatley

Visit authors website

Jenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.

The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.