Remi Warren’s Upland and Waffles
Transform your wild game birds into an elevated take on chicken and waffles, featuring backcountry flavors. A hunter’s gourmet twist on comfort food.
Remi Warren’s Upland and Waffles
This recipe comes from Remi Warren, TV host, founder of Montana OutWest Outfitters, and friend of Montana Knife Company.
4
45 minutes
30 minutes
700
Breakfast
American
As an avid upland hunter, I love coming up with creative ways to prepare these delicious game birds — and now that MKC has introduced its first upland hunting knife, it’s the perfect time to share my favorite recipe.
This dish combines the comfort of traditional chicken and waffles with wild forest flavors. I’ve incorporated fresh herbs you might find while stalking birds in the backcountry, creating a dish that tells the story of your hunt.
Ingredients
blank
- 4+ upland breasts
- Pickle juice or your preferred brine
- 1 cup vegetable oil
- 1 cup peanut oil
- 2–4 cups flour
- 1 Tbsp. Live Wild Sierra Sage Seasoning (or equal parts sage, red pepper flake, rosemary, and thyme)
- 1 pint half-and-half
blank
- 1 box of your favorite waffle mix
- 1/2 Tbsp. fresh rosemary, finely chopped
- 1/2 Tbsp. fresh thyme
- 1/2 Tbsp. sage
- Butter for the griddle
- Maple syrup for serving
Directions
Place those hard-earned upland breasts in a bowl and cover them with brine. This step is crucial, as brining maintains moisture and enhances the natural flavors. Let them rest in the refrigerator for 30–60 minutes while we tackle the other preparations.
While the birds are brining, create your seasoned flour. In a bowl, mix the flour with the Sierra Sage seasoning (or your herb mixture).
For the waffles, prepare your favorite mix according to the box instructions. Fold in the finely chopped rosemary, thyme, and sage.
Now for the fun part: breading the birds. I use a double-dredging technique: flour mixture, then half-and-half, then back in the flour mixture. Place them on a wire rack over a baking sheet to let the coating set up.
Fire up your waffle iron and cook those herb-infused waffles. Don’t forget to butter the griddle; it makes a difference.
For the bird, heat your oil mixture to 350 degrees in a heavy skillet. You want just enough oil to fry half a breast at a time. Fry until golden brown, flipping once to ensure even cooking. Let them rest on paper towels to drain any excess oil.
