It’s time once again for breakfast food, but really it’s always time for breakfast food. Pheasant and Waffles topped with Spicy Miso Maple Syrup and Spicy Pickles, is everything you want and need from a breakfast dish. I could eat this dish every day of my life, but if I did I doubt I’d make it past 30.
Yes, I use a heart-shaped Scandinavian waffle iron. Why? Because it uses a stovetop as its heating element. This allows the waffle to develop some nice crispy bits around the edge.
Fried Pheasant and Waffles with Spicy Miso Syrup
- Total Time: 1 hour
- Yield: makes 6 waffles 1x
Description
Breakfast foods that are perfect for anytime of the day are the best. Enjoy this fried pheasant with crisp waffles and spicy pickles and syrup.
Ingredients
BUTTERMILK CORN WAFFLES: makes 6 waffles
- 3/4 cup (180 ml) AP Flour
- 1/4 cup (60 ml) Cornmeal
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/3 cup (80 ml) Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Ginger
- 1/8 tsp Nutmeg
- 3/4 cup (180 ml) Buttermilk
- 2 tbsp (30 ml) Corn Oil
- 2 tbsp (30 g) melted Butter
- 1 Egg
- 1/4 tsp Vanilla Extract
FRIED PHEASANT
- 1 Pheasant broken down
- 1 cup (240 ml) AP Flour
- 1/2 tsp Salt
- 1/2 tsp Paprika
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Cumin
- 1/4 tsp Turmeric
- 1/4 tsp rubbed Sage
- 1/4 tsp cracked Black Pepper
- 1 cup (240 ml) Buttermilk
- 1 Egg
- Corn Oil
SPICY MISO MAPLE SYRUP
- 1/2 cup (120 ml) Maple Syrup
- 1 tsp Miso Paste
- 1 tsp Red Chili Flakes
Instructions
BUTTERMILK CORN WAFFLES
- 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.
FRIED PHEASANT
- 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.
SPICY MISO MAPLE SYRUP
- Combine all ingredients.
- Pour over your Pheasant & Waffles topped with spicy pickles.
Notes
- Why corn oil?
- I used corn oil because of it’s high smoking temperature, around 450°.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: Southern Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 720
Frequently Asked Questions
What type of waffle iron is best for this recipe?
A heart-shaped Scandinavian waffle iron is ideal for this recipe because it uses a stovetop heating element, allowing the waffles to develop crispy edges.
How do I prepare the Spicy Miso Maple Syrup?
To make the Spicy Miso Maple Syrup, mix together maple syrup with miso paste and a bit of your preferred hot sauce until well combined.
What kind of pickles should I use for the dish?
You can use spicy pickles or any pickled vegetables you enjoy to add a tangy contrast to the fried pheasant and waffles.
