Fried Pheasant and Cornbread Pancakes
Updated: Feb 3
Breakfast is served! Each of these recipes could stand alone and be great, but together they are amazing! Drizzle with maple syrup for the perfect finishing touch.
Brought to you by Hevi Shot Ammo.
Ingredients:
Cornbread Pancakes
3/4 cup cornmeal
3/4 cup all-purpose flour
2 tablespoons honey
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 large egg
3 tablespoons butter, melted
Fried Pheasant
6 pheasant breast
Buttermilk
Peanut Oil, for frying
2 cups all-purpose flour divided
1.5 teaspoon garlic powder
1.5 teaspoon onion powder
1.5 teaspoon paprika
Pinch red pepper flakes
1.5 teaspoon salt
3/4 teaspoon black pepper
1 egg
1/2 cup buttermilk
For Serving
Maple Syrup
Recipe Directions
1. Place the pheasant breasts in a Ziploc bag and pour the buttermilk over top. Pour enough to completely cover the breasts. Set in the refrigerator and marinate pheasant overnight.
2. Make the pancakes: whisk together the dry ingredients (cornmeal, flour, baking powder, and salt) in a bowl. Stir together the wet ingredients (buttermilk, honey and eggs). Stir into cornmeal mixture until smooth.
3. Heat a large skillet over medium heat. Melt butter then pour 1/3 cup batter for each pancake onto skillet. Cook until tops are covered with bubbles and edges are cooked, about 2-3 minutes. Flip and cook until plump and cooked through 2-3 minutes. Repeat process with remaining batter.
4. Make the Fried Pheasant: Whisk together flour, garlic powder, onion powder, paprika, red pepper flakes, salt, and black pepper in a bowl.
5. Whisk together 1/2 cup buttermilk and eggs in a separate bowl.
6. Toss pheasant, one piece at a time, in flour mixture; dip in buttermilk mixture and toss again in flour mixture. Let coated pheasant stand in flour mixture for 10 minutes.
7. Pour 1 ½ inches of peanut oil in a deep skillet . Heat oil over medium-high to 360°F. Fry chicken, in batches and turning occasionally, until golden brown and internal temperature reaches 165°F, 5 to 6 minutes. Transfer to prepared rack. Keep warm in a 175°F oven up to 30 minutes.
