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
Scale
- 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.