Crispy Pheasant with Honey Herb Waffles
Equipment
- Waffle Iron
Ingredients
For the waffles...
- 1 1/2 cups flour
- 1 cup yellow cornmeal
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp sugar
- 1 tsp salt
- 1/4 pepper
- 2 eggs
- 1 3/4 cups buttermilk
- 5 tbsp butter melted and cooled
- 1/4 cup mixed fresh herbs, such as rosemary, thyme, sage and parsley finely chopped
- Vegetable Oil Spray
For the pheasant...
- 1 pheasant broken down
- salt
- 2 cups buttermilk
- 3 cups avocado oil
- 3/4 cup flour
- 3 tbsp sambal olek dry spice mix
- 2 tbsp chili powder
- 1/4 cup honey
Instructions
Marinate the Pheasant...
- Season pheasant with salt.
- Place pheasant in shallow bowl or baking dish. Cover with buttermilk. Refrigerate 8-10 hours.
Make the Waffles...
- Pre-heat waffle iron or waffle pan.
- Combine flour, cornmeal, baking powder, baking soda sugar, salt, and pepper.
- Whisk eggs until slightly beaten. Add in buttermilk and butter. Mix into dry ingredients. Let batter rest for 10 minutes.
- Lightly coat the waffle iron or pan with vegetable oil spray. Drop waffle mixture into the. Cook for 3-5 minutes until golden brown. Keep warm until ready to serve.
Fry the Pheasant...
- Heat oil to 350 F.
- Mix together flour, and sambal olek. Remove pheasant from buttermilk and dredge in flour mixture.
- Add to oil and fry for 8-12 minutes until golden brown. Drain excess oil off by resting pieces on sheets of paper towel.
- Serve on a waffle with a drizzle of honey.