Fried Pheasant And Waffles With Spicy Miso Syrup Recipes

FRIED PHEASANT AND WAFFLES

Steps:

• Cut the breasts into two strips lengthwise. Soak them in buttermilk for 2 hours or overnight. This allows the acid to tenderize the meat.
• For the waffles, pour the milk, butter, eggs, sugar, and vanilla into a saucepan. Place the saucepan on medium-low heat until the mixture reaches 110 degrees. When temperature is reached, remove batter from heat and mix in the yeast. Let yeast activate for about 10 minutes, or until the mixture starts to foam.
• When the yeast is activated, transfer the batter to a mixing bowl and whisk in the flour and salt. When the flour is fully incorporated into the liquid, cover with plastic wrap and set aside for 1 to 2 hours. This allows the gluten to develop.
• When the batter is ready and bubbly, pour it into a waffle iron. Follow your waffle maker's directions (mine calls for one cup of batter per waffle). The batter will be thick and gummy, so try your best to distribute evenly. Cook until golden brown.
• Mix all the dry ingredients for the pheasant into a shallow dish and whisk together thoroughly. Place dripping wet pieces of pheasant into the flour mixture. Firmly press the mixture into the meat. This will make sure a good layer of batter coats the meat and gives it a proper crust. Carefully drop fillets into 350-degree oil for about 5 minutes or until golden brown.
• Coordinate cooking waffles and strips simultaneously. Serve warm waffles with two strips of fried pheasant on top of each. Add a dollop of butter and cover in warm maple syrup.

FRIED PHEASANT AND WAFFLES WITH SPICY MISO SYRUP

Steps:

• Combine all the dry ingredients into a medium mixing bowl.
• In a small bowl pour the buttermilk and oil. Stir the melted butter into the cold buttermilk. This will create small pockets of butter. Stir in the egg and vanilla.
• Pour the wet into the dry. Mix well.
• Make your waffles. I used a Scandinavian heart-shaped waffle iron because it works better than our other.
• Heat your corn oil* in a dutch oven over medium heat. Add enough oil to shallow fry the pheasant. Bring the corn oil up 350°
• Combine the flour, salt and spices in a small bowl. Mix well.
• Combine the buttermilk and egg to make a bath for the cuts of pheasant in a shallow bowl.
• Take the first to pieces and soak them in the buttermilk bath. Then coat the pieces in the flour mixture. Shake off the extra. Place in the hot oil and cook each side until golden brown. Avoid overcooking the pheasant.
• Place on a cooling rack for 5 minutes. Then dig in.
• Serve with Waffles, Spicy Miso Maple Syrup and Spicy Pickles.
• Combine all ingredients.
• Pour over your Pheasant & Waffles topped with spicy pickles.

SPICY HASH BROWN WAFFLES WITH FRIED EGGS

Steps:

• In a large bowl, whisk 1 egg, salt, cumin, pepper and chili powder. Stir in potatoes, onion, green chiles and salsa. Bake in a preheated waffle iron coated with cooking spray until golden brown and potatoes are tender, 8-12 minutes., In a large skillet, heat oil over medium-high heat. Break remaining eggs, 1 at a time, into pan. Reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Remove from heat. Sprinkle with cheese; cover and let stand 3 minutes or until melted., Serve eggs with waffles and toppings of your choice.

NASHVILLE HOT CHICKEN AND WAFFLE SANDWICH

Steps:

• Begin preparing chicken: place chicken thighs in a medium bowl. Add buttermilk and hot sauce and stir to coat. Cover and refrigerate for at least 1 hour, or overnight.
• Prepare waffles: combine waffle mix, water, egg, and oil in a medium bowl; whisk until well combined.
• Preheat the oven to 250 degrees F (120 degrees C). Preheat a mini waffle maker according to manufacturer's instructions.
• Spray waffle maker with cooking spray. Cook waffles one at a time until golden brown. Place cooked waffles on a baking sheet and place in the oven to keep warm.
• Finish preparing chicken: heat 3 inches of oil to 350 degrees F (175 degrees C) in a deep cast iron skillet or Dutch oven.
• While oil heats, combine flour, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish.
• Remove chicken thighs from the buttermilk mixture one at a time and allow excess to drip off. Coat chicken lightly in flour mixture and shake off any excess. Repeat the process once more, dipping chicken back in the buttermilk mixture and flour mixture, and shaking off any excess. Place chicken on a wire rack set inside a rimmed baking sheet. Repeat to coat remaining chicken.
• Fry 2 chicken thighs at a time in the hot oil until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees F), turning 2 to 3 times, about 8 minutes per batch. Drain chicken on a clean wire rack set inside a paper towel-lined baking sheet.
• Combine remaining paprika, garlic powder, salt, and pepper with cayenne pepper and brown sugar in a medium bowl. Carefully whisk in 1 cup of the hot frying oil. Brush each fried chicken thigh with the spicy oil mixture.
• Stir maple syrup into the remaining spice mixture.
• Place 1 piece of chicken on a waffle and top with 1/4 cup coleslaw. Drizzle with 2 teaspoons of the spicy maple mixture and place a second waffle on top. Repeat with remaining ingredients and serve immediately.