Pheasant and Waffles (with a Homemade Honey Cinnamon Butter)
Juicy fried pheasant served over top of a warm and fluffy waffle with a homemade cinnamon butter.
This Pheasant and Waffles recipe is one that will please even the pickiest of eaters. It’s simple and straight forward to make and turns out perfectly juicy every time. Arguably the best part is the homemade honey cinnamon butter. This wild game twist on a classic southern dish is perfect for breakfast, hunting camp meals, dinner or Sunday brunch.
This recipe was inspired by, you guessed it, the classic chicken and waffles. I love the southern style recipes so I decided to put my own spin on things and make a wild game recipe for it. Pheasant works great, but you can substitute basically any upland bird you want. Just be sure to alter the cooking times as needed.
What You Will Need To Make This Recipe
- Pheasant: Or easily swap grouse, chukar, etc.
- Seasonings: onion powder, garlic powder, paprika, cayenne salt and black pepper. You will also need cinnamon for the butter.
- Pantry Staples: Flour, Cornstarch, Honey
- Hot Sauce– use your favorite or what you have on hand
- Butter
- Vanilla Extract
- Waffles– nothing crazy here, use your favorite box or homemade recipe.
If You Like This Recipe, You Have To Try These:
- Air Fryer Cajun Grouse Sandwich
- One Pot Cheesy Pheasant Fajita Pasta
- Sweet Honey Barbecue Fried Pheasant Bites
Pheasant and Waffles with a Homemade Honey Cinnamon Butter
Pheasant and Waffles is a wild game take on a classic southern dish. They’re sweet and savory and best topped with the delicious homemade honey cinnamon butter.
Ingredients
- 5 Pheasant Breasts, Cleaned
- 1 cup Buttermilk
- 1 tablespoon Hot Sauce
- 1 cup All Purpose Flour (Plus More if Needed)
- 2 tablespoons Cornstarch
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Cayenne (Optional)
- Frying Oil
Honey Cinnamon Butter
- ½ cup Butter (Softened/Room Temperature)
- 3 tablespoons Honey
- ¼ teaspoon Cinnamon
- ¼ teaspoon Vanilla Extract
For Serving
- Waffles
- Maple Syrup
Instructions
- The night before you want to make this recipe, combine 1 cup of buttermilk and 1 teaspoon hot sauce in a medium sized bowl. Add the pheasant breasts to the bowl and cover with a lid. Marinate overnight.
- In the morning, make your waffles according to package directions and keep warm in the oven while you prepare the rest of the dish.
- Make the cinnamon butter by combining, softened or room temperature butter with honey, cinnamon, and vanilla. Use a hand blender on medium high to blend until fluffy and whipped. Set aside.
- In a large shallow dish, combine flour, cornstarch and seasonings with a whisk. Remove the pheasant from the marinade and dredge into the flour mixture until well coated. Shake off the excess flour.
- Fry pheasant breast in oil preheated to 350 degrees. Fry until the internal temperature reaches 165 degrees and golden brown. (Approximately 5 minutes).
- Serve the fried pheasant with waffles and the honey cinnamon butter. Drizzle with maple syrup if desired.
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