Spicy Pheasant Sandwich Sliders
Discover the ultimate pheasant sandwich recipe. Wild game breast transformed into crispy, juicy slider bites with the perfect balance of heat and flavors.
Spicy Pheasant Sandwich Sliders
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
American
Author:
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Calories
550
After years spent perfecting this pheasant sandwich recipe, I’ve created the ultimate spicy sliders that strike the perfect balance between heat and flavor.
This pheasant breast recipeturns wild game into crispy, juicy sandwich bites that’ll make even the pickiest eaters ask for seconds.The secret lies in the double-dredge technique and that optional spicy coating that brings just enough heat without overwhelming the pheasant breast’s natural flavor.
Ingredients
For the pheasant breast recipe base:
- 4 pheasant breasts
- 4 slider buns
- 2 Tbsp. butter (for toasting buns)
For the dredge mixture:
- 1 1/2 cups seasoned flour
- 2 Tbsp. spicy seasoning blend
- Salt and pepper to taste
For the wash:
- 2 large eggs
- 1 cup buttermilk (regular milk works, too)
- 1 Tbsp. hot sauce
For the spicy coating (what makes these true spicy sliders):
- 1/2 cup hot frying oil (reserved from frying)
- 2 Tbsp. cayenne pepper (adjust to your heat preference)
- 1 Tbsp. brown sugar
- 1 Tbsp. spicy seasoning blend
For serving:
- Good-quality mayonnaise
- Pickle slices
Directions
I’ve broken down this pheasant breast recipe into simple steps anyone can follow:
Prepare your frying setup. Heat peanut oil to 325°F in a deep cast iron skillet. A proper temperature is key to creating the perfect spicy pheasant sandwich.
Prep your pheasant for the spicy sliders. Season both sides of the pheasant breasts lightly with salt and pepper. Set aside.
Create your dredging station. Bowl #1: Mix the seasoned flour with spicy seasoning blend. Bowl #2: Whisk together eggs, buttermilk, and hot sauce.
Execute the double-dredge technique:
• Thoroughly coat each pheasant breast in the seasoned flour mixture.
• Dip the coated breast in the egg wash.
• Return to the flour mixture for a second coating.Fry to golden perfection. Carefully place each coated pheasant breast into the hot oil. Fry until golden brown and the internal temperature reaches 165°F, about 4–6 minutes.
Drain and prepare for spicy coating. Remove the fried pheasant and place it on paper towels to drain excess oil.
Toast the slider buns. While the pheasant rests, toast your buttered slider buns in a cast iron skillet until golden.
Create the spicy coating. In a small bowl, mix the hot oil from frying (or substitute melted lard), cayenne pepper, brown sugar, and spicy seasoning blend. Carefully spoon this mixture over each piece of pheasant according to your heat preference.
Assemble your spicy pheasant sandwich sliders. Spread mayonnaise on the bottom bun, add the spicy pheasant, top with pickle slices, and crown with the top bun.
Recipe Note
Expert Tips for the Perfect Pheasant Sandwich Every Time
I’ve learned a few tricks through countless batches of these spicy pheasant sandwich sliders:
A sharp kitchen knife makes all the difference when preparing pheasant breasts. Clean cuts mean even cooking and better presentation on your spicy sliders. For sanitation, make sure your knife is clean, too.
The oil temperature is critical. Too hot and the breading burns before the pheasant cooks; too cool and your breading gets soggy. Invest in a good instant-read thermometer to monitor both oil and internal pheasant temperatures.
For the crispiest coating on your pheasant sandwich, let the breaded pheasant rest on a wire rack for 5–10 minutes before frying.This helps the coating adhere better during cooking.
Keep the spicy coating on the side if you’re serving guests with different heat tolerances.This lets everyone customize their pheasant breast recipe experience.
Don’t overcrowd your frying pan — work in batches if needed. Crowding the pan lowers the oil temperature, resulting in soggy breading on your spicy sliders.
The double-dredge technique creates the perfect crunchy exterior.Don’t skip this step if you want restaurant-quality spicy pheasant sandwich results.
Fresh pheasant works best,but if you’re using frozen, make sure it’s completely thawed and patted dry before breading. Excess moisture is the enemy of crispy breading.
This pheasant sandwich recipe delivers restaurant-quality spicy sliders perfect for any occasion. Whether you’re new to cooking wild game or a seasoned pro, this pheasant breast recipe ensures crispy, flavorful results every time. Try these spicy sliders, and they’ll quickly become your go-to way to prepare wild pheasant.
