Wow, talk about a delicious recipe! A co-worker gave me the following recipe and it turns out to be just as good with sage grouse as it is with pheasant.
I used Jim Bean Devil’s Cut for my bourbon and my ranch dressing was Chiz’s, locally made and our favorite. The strips were fried in extra virgin olive oil.
Bourbon Buffalo Pheasant Strips
4 to 5 pheasant breasts
For bourbon sauce
1 yellow onion
2 tablespoons butter
1/4 cup bourbon
2/3 cup Frank’s Red Hot Sauce
1/3 cup brown sugar
For seasoned flour
1 cup flour
1 tablespoon salt
1 teaspoon black pepper
Dice up half a yellow onion. Place onion and 2 tablespoons butter in a saute pan and cook over medium-high heat until onions become translucent (about 3 minutes).
Add 1/4 cup of bourbon and be careful with the flame. Add 1/3 cup of brown sugar and cook on low heat until the sugar is dissolved. Add 2/3 cup Frank’s Red Hot Sauce and simmer on low heat for a few minutes.
Note – I added the hot sauce before the bourbon to cool the pan.
Check 4 or 5 pheasant breasts for shot. Cut breasts into strips (about 5 pre breast).
Dredge the strips in seasoned flour: Shake any excess flour off the strips and fry in 360-degree oil until golden brown. Toss the strips with bourbon sauce and enjoy with ranch or bleu cheese dressing for dipping.