Jeremiah Doughty | From Field to Plate
I was asked to create my version of chicken and waffles, and this is what I came up with. It’s nothing like chicken and waffles other than the flavors you’ll find. I took your standard waffle/pancake batter and flipped its role. The batter that once made the cakes now make the breading for the meat. I substituted the domestic chicken for wild pheasant, but you can sub any wild game bird meats you have for this recipe. I then took another liberty and created a delicious cornbread pancake. I topped all that savory with some maple-infused bacon, candied bacon strips and fire roasted jalapeños.
This recipe is simple, delicious and will keep your spouse, kids or guest coming back for seconds. Enjoy and remember all my recipes are to be used as a guide; feel free to add any flavors you or your family love and be creative. If you cook it, they will eat.
Cornbread Pancakes
Ingredients:
- 1 ¾ cup corn meal
- 1 ½ cup flour
- 4 Tbsp White sugar
- 1 ½ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp kosher salt
- 2 ¼ cup buttermilk
- 3 eggs
- 1/2 cup butter
Directions:
1. Whisk cornmeal, flour, sugar, baking powder, soda, and salt.
2. In separate bowl mix buttermilk, butter, and eggs, add to cornmeal mixture and blend until smooth. If batter is too thin add 1 Tbsp flour until thickness is achieved.
3. Over medium heat butter on griddle, pour 1/3 cup batter for each pancake and cook until bubbles form on top and side begin to set. Carefully flip pancake and cook for 3-4 minutes
4. Now let’s look at that pancake batter for your pheasant breast.
Pancake Battered Pheasant Breast
Ingredients:
- 2-4 pheasant breasts, skinned and pounded out
- 1 1/2 cups flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 Tbsp white sugar
- 1 1/4 cup buttermilk, or any milk you want to use
- 1 egg, lightly beaten
- 3 Tbsp melted butter
- 1 tsp cinnamon
- 1/2 cup extra flour
Directions:
1. Heat 2 inches of oil in cast-iron or heavy bottom skillet to 375 degrees.
2. In large bowl, whisk together all dried ingredients, minus the extra flour.
3. Make a well in the middle and add egg, milk, and butter, mix until smooth. This batter you want a little thicker so it will stick to the pheasant.
4. Dredge each breast in flour, then dip into pancake mixture. Add directly to hot oil, do not crowd. The best way to do this method is spoon some hot oil over top of pheasant as it cooks, this will help the top start to set, so when you flip it, it will not get all over the place.
5. Cook 3-4 minutes each side until crispy and bird is at 145-150 internal Temp.
Bonus!
Cook your bacon the night before and place it in a jar of fresh maple syrup, this will infuse the syrup with bacon flavor and help candy your bacon. Fire roasts your jalapeños for a stronger more intense flavor.
Now we build:
Cornbread Pancake, fried pheasant, syrup, bacon and finish off with some fresh fire roasted jalapeños. Enjoy!
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