Remi Warren’s Upland and Waffles
Transform your wild game birds into an elevated take on chicken and waffles, featuring backcountry flavors. A hunter’s gourmet twist on comfort food.
Remi Warren’s Upland and Waffles
Rated 5.0 stars by 1 users
Category
American
Cuisine
Breakfast
Servings
4
Prep Time
45 minutes
Cook Time
30 minutes
Calories
700
As an avid upland hunter, I love coming up with creative ways to prepare these delicious game birds — and now that MKC has introduced its first upland hunting knife, it’s the perfect time to share my favorite recipe.
This dish combines the comfort of traditional chicken and waffles with wild forest flavors. I’ve incorporated fresh herbs you might find while stalking birds in the backcountry, creating a dish that tells the story of your hunt.
Author:This recipe comes from Remi Warren, TV host, founder of Montana OutWest Outfitters, and friend of Montana Knife Company.
Ingredients
- 4+ upland breasts
- Pickle juice or your preferred brine
- 1 cup vegetable oil
- 1 cup peanut oil
- 2–4 cups flour
- 1 Tbsp. Live Wild Sierra Sage Seasoning (or equal parts sage, red pepper flake, rosemary, and thyme)
- 1 pint half-and-half
- 1 box of your favorite waffle mix
- 1/2 Tbsp. fresh rosemary, finely chopped
- 1/2 Tbsp. fresh thyme
- 1/2 Tbsp. sage
- Butter for the griddle
- Maple syrup for serving
For the Bird:
For the Herb-Infused Waffles:
Directions
Place those hard-earned upland breasts in a bowl and cover them with brine. This step is crucial, as brining maintains moisture and enhances the natural flavors. Let them rest in the refrigerator for 30–60 minutes while we tackle the other preparations.
While the birds are brining, create your seasoned flour. In a bowl, mix the flour with the Sierra Sage seasoning (or your herb mixture).
For the waffles, prepare your favorite mix according to the box instructions. Fold in the finely chopped rosemary, thyme, and sage.
Now for the fun part: breading the birds. I use a double-dredging technique: flour mixture, then half-and-half, then back in the flour mixture. Place them on a wire rack over a baking sheet to let the coating set up.
Fire up your waffle iron and cook those herb-infused waffles. Don’t forget to butter the griddle; it makes a difference.
For the bird, heat your oil mixture to 350 degrees in a heavy skillet. You want just enough oil to fry half a breast at a time. Fry until golden brown, flipping once to ensure even cooking. Let them rest on paper towels to drain any excess oil.
Pro Tip: If you’re lucky enough to have leftovers (though I rarely do), these reheat beautifully in a cast iron skillet to maintain that crispy exterior.
Recipe Note
Perfect Pairings
Let me share some field-to-table sides I’ve found complement these upland waffles perfectly.
Forest-Inspired Sides:
- Wild mushroom sauté with fresh thyme
- Roasted root vegetables (parsnips, carrots, and sweet potatoes) with sage butter
- Charred wild asparagus (when in season)
Fresh & Bright Options:
- Bitter greens salad with warm bacon vinaigrette
- Apple fennel slaw with honey dressing
- Quick-pickled wild berries
Comfort Additions:
- Bourbon-glazed pearl onions
- Herb-roasted fingerling potatoes
- Cast iron cornbread with wild honey butter
For breakfast or brunch presentations, I often add an egg, letting that golden yolk create another layer of sauce.
Pro Tip: When serving sides, I like to keep them simple and let the upland bird remain the star of the show. Choose just two complementary sides rather than overwhelming the plate with too many options.
