Buffalo Pheasant Mac and Cheese

Written by Jeff Davis

Prep Time: 30 min - Cook Time: 30 min

This is one of my favorite ‘in-a-pinch’ meals to make. It doesn’t take the long to make, it’s super filling and tasty. If you like spicy food, you’ll love this Buffalo Mac and Cheese.

Ingredients

Cheese Sauce
2 tbsp Unsalted Butter
2 tbsp All Purpose Flour
2 1/2 cup(s) Milk - warmed
1 1/2 cup(s) Fiesta Shredded Cheese
4 oz Shredded Gruyere Cheest
Salt to taste
Bread Crumbs
3 Hamburger Buns - Cubed
2 tbsp Butter
Salt
Dried parsley
Mac & Cheese
4 Pheasant Breast
1/2 cup(s) All Purpose Flour
1/4 cup(s) Corn Starch
1 Box Cellentani Noodles
Buffalo Sauce
Vegetable Oil
Kosher Salt
Black Pepper
Fresh parsley for garnish

Instructions

Pheasant Mac & Cheese

Step #1

Remove skin from Pheasant and cut breast into bite size pieces, about 1 inch. Save the skin.

Step #2

Add cubed Pheasant Breast to zip lock bag. Pour in half cup of Buffalo sauce, seal and shake, so pieces are evenly coated

Step #3

Add zip lock bag to refrigerator allowing to marinade for a few hours.

Step #4

For breadcrumbs, preheat oven to 400 degrees. Cut hamburger buns into small cubes, rought ½ inches. Add cubes to large bowl, pour in melted butter then sprinkle in dried parsley. Toss to coat bread in melted butter.

Step #5

Place breadcrumbs in the oven and cook until hard and crispy, about 15 minutes.

Step #6

Add enough vegetable oil to Dutch oven to allow Pheasant to float. Set heat to medium high and allow to reach 350 degrees.

Step #7

Add All-Purpose Flour, Corn Starch, salt and pepper to shallow pan for dredging.

Step #8

When oil reaches temperature, remove pheasant from refrigerator. Working with a few pieces at a time, dredge the pieces through the flour and corn starch mixture, then drop into the fryer.

Step #9

Cook for a few minutes, until brown, then remove with spider to a wire rack.

Step #10

Repeat until all the pieces are cooked. When done, add the pheasant skin to the fryer, cook until crisp.

Step #11

Add cooked pheasant pieces to large bowl and toss with buffalo sauce until all the pieces are coated.

Step #12

Start cooking noodles by adding about 6 to 8 cups of water to a large stock pot, setting the heat on high.

Step #13

Once water starts to boil, add plenty of salt, about a palmful, and noodles then cook for around 8 minutes.

Step #14

Drain noodles and add back to stock pot.

Step #15

Start cheese sauce by adding two tablespoons of butter and two tablespoons of all-purpose flour to saucepan. Allow butter to melt, stirring to combine with flour.

Step #16

Add warm milk, stirring to combine. Continue stirring until sauce starts to thicken.

Step #17

Turn off heat and add cheeses. Allowing to melt into the sauce.

Step #18

Season with salt, then combine noodles and cheese sauce in your stock pot. Add Buffalo seasoned pheasant.

Step #19

Serve in bowl, garnishing with fresh parsley and fried pheasant skin.

Recipe Card

Buffalo Pheasant Mac and Cheese

Contributed by Jeff Davis

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Prep Time: 30 min - Cook Time: 30 min - Servings: 4

Ingredients

Cheese Sauce

2 tbsp Unsalted Butter

2 tbsp All Purpose Flour

2 1/2 cup(s) Milk - warmed

1 1/2 cup(s) Fiesta Shredded Cheese

4 oz Shredded Gruyere Cheest

Salt to taste

Bread Crumbs

3 Hamburger Buns - Cubed

2 tbsp Butter

Salt

Dried parsley

Mac & Cheese

4 Pheasant Breast

1/2 cup(s) All Purpose Flour

1/4 cup(s) Corn Starch

1 Box Cellentani Noodles

Buffalo Sauce

Vegetable Oil

Kosher Salt

Black Pepper

Fresh parsley for garnish

Instructions

Pheasant Mac & Cheese

Step #1 - Remove skin from Pheasant and cut breast into bite size pieces, about 1 inch. Save the skin.

Step #2 - Add cubed Pheasant Breast to zip lock bag. Pour in half cup of Buffalo sauce, seal and shake, so pieces are evenly coated

Step #3 - Add zip lock bag to refrigerator allowing to marinade for a few hours.

Step #4 - For breadcrumbs, preheat oven to 400 degrees. Cut hamburger buns into small cubes, rought ½ inches. Add cubes to large bowl, pour in melted butter then sprinkle in dried parsley. Toss to coat bread in melted butter.

Step #5 - Place breadcrumbs in the oven and cook until hard and crispy, about 15 minutes.

Step #6 - Add enough vegetable oil to Dutch oven to allow Pheasant to float. Set heat to medium high and allow to reach 350 degrees.

Step #7 - Add All-Purpose Flour, Corn Starch, salt and pepper to shallow pan for dredging.

Step #8 - When oil reaches temperature, remove pheasant from refrigerator. Working with a few pieces at a time, dredge the pieces through the flour and corn starch mixture, then drop into the fryer.

Step #9 - Cook for a few minutes, until brown, then remove with spider to a wire rack.

Step #10 - Repeat until all the pieces are cooked. When done, add the pheasant skin to the fryer, cook until crisp.

Step #11 - Add cooked pheasant pieces to large bowl and toss with buffalo sauce until all the pieces are coated.

Step #12 - Start cooking noodles by adding about 6 to 8 cups of water to a large stock pot, setting the heat on high.

Step #13 - Once water starts to boil, add plenty of salt, about a palmful, and noodles then cook for around 8 minutes.

Step #14 - Drain noodles and add back to stock pot.

Step #15 - Start cheese sauce by adding two tablespoons of butter and two tablespoons of all-purpose flour to saucepan. Allow butter to melt, stirring to combine with flour.

Step #16 - Add warm milk, stirring to combine. Continue stirring until sauce starts to thicken.

Step #17 - Turn off heat and add cheeses. Allowing to melt into the sauce.

Step #18 - Season with salt, then combine noodles and cheese sauce in your stock pot. Add Buffalo seasoned pheasant.

Step #19 - Serve in bowl, garnishing with fresh parsley and fried pheasant skin.

About the Author : Jeff Davis

Visit authors website | View more articles

You may think cooking and recipes donâ€™t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.

Buffalo Pheasant Mac and Cheese

Ingredients

Cheese Sauce

Bread Crumbs

Mac & Cheese

Instructions

Pheasant Mac & Cheese

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Step #19

Recipe Card

Buffalo Pheasant Mac and Cheese

Ingredients

Cheese Sauce

Bread Crumbs

Mac & Cheese

Instructions

Pheasant Mac & Cheese

About the Author : Jeff Davis

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