Spicy Pheasant Sandwich Sliders
Discover the ultimate pheasant sandwich recipe. Wild game breast transformed into crispy, juicy slider bites with the perfect balance of heat and flavors.
Spicy Pheasant Sandwich Sliders
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
4
15 minutes
10 minutes
550
American
Lunch
After years spent perfecting this pheasant sandwich recipe, I’ve created the ultimate spicy sliders that strike the perfect balance between heat and flavor.
This pheasant breast recipeturns wild game into crispy, juicy sandwich bites that’ll make even the pickiest eaters ask for seconds.The secret lies in the double-dredge technique and that optional spicy coating that brings just enough heat without overwhelming the pheasant breast’s natural flavor.
Ingredients
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- 4 pheasant breasts
- 4 slider buns
- 2 Tbsp. butter (for toasting buns)
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- 1 1/2 cups seasoned flour
- 2 Tbsp. spicy seasoning blend
- Salt and pepper to taste
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- 2 large eggs
- 1 cup buttermilk (regular milk works, too)
- 1 Tbsp. hot sauce
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- 1/2 cup hot frying oil (reserved from frying)
- 2 Tbsp. cayenne pepper (adjust to your heat preference)
- 1 Tbsp. brown sugar
- 1 Tbsp. spicy seasoning blend
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- Good-quality mayonnaise
- Pickle slices
Directions
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Prepare your frying setup. Heat peanut oil to 325°F in a deep cast iron skillet. A proper temperature is key to creating the perfect spicy pheasant sandwich.
Prep your pheasant for the spicy sliders. Season both sides of the pheasant breasts lightly with salt and pepper. Set aside.
Create your dredging station. Bowl #1: Mix the seasoned flour with spicy seasoning blend. Bowl #2: Whisk together eggs, buttermilk, and hot sauce.
Execute the double-dredge technique:
• Thoroughly coat each pheasant breast in the seasoned flour mixture.
• Dip the coated breast in the egg wash.
• Return to the flour mixture for a second coating.Fry to golden perfection. Carefully place each coated pheasant breast into the hot oil. Fry until golden brown and the internal temperature reaches 165°F, about 4–6 minutes.
Drain and prepare for spicy coating. Remove the fried pheasant and place it on paper towels to drain excess oil.
Toast the slider buns. While the pheasant rests, toast your buttered slider buns in a cast iron skillet until golden.
Create the spicy coating. In a small bowl, mix the hot oil from frying (or substitute melted lard), cayenne pepper, brown sugar, and spicy seasoning blend. Carefully spoon this mixture over each piece of pheasant according to your heat preference.
Assemble your spicy pheasant sandwich sliders. Spread mayonnaise on the bottom bun, add the spicy pheasant, top with pickle slices, and crown with the top bun.
