Came up with this recipe while we were hunting in the late season and pulled it together for a camp dinner. That initial round was a hit with the Kansas crew after a long, cold day afield. Hence, I jotted down a few notes and tried it again indoors.
Late season roosters can be tough — to hunt but also to chew. Marinating the meat over night in buffalo wing sauce (generally comprised of lots of salt, oil/butter and vinegar) helps to tenderize while also bringing the flavor.
Comfort food is a great way to close out the season.
Buffalo Phez Mac n Cheez
Great recipe to end a cold winter day afield.
Ingredients
- 2-3 Pheasants - Breast and Thighs
- 12 oz Buffalo Wing Sauce
- 16 ounces Elbow Pasta
- 8 ounces Sharp Cheddar
- 8 ounces Gouda
- 4 ounces Parmesan
- 5 cups Whole Milk
- 1/2 cup Butter (one stick)
- 7 Tbsp Flour
- Garlic Powder
- Salt
- Pepper
- 1 bag Potato Chips
Instructions
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Cut the pheasant thighs and breasts into 1/2" cubes. Marinate them in wing sauce overnight.
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Boil pasta and put aside.
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Preheat the oven to 350º
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Drain the marinade from the pheasant, place in a pan over medium-high heat to sear the meat. Pieces this size cook quickly. Set aside.
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In a large pan, melt the butter over medium heat and add the flour, forming a roux and the base for your cheese sauce.
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Slowly add the milk while stirring, as it nears boiling it will thicken.
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Remove from heat and incorporate the cheddar and gouda, stirring until smooth.
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Add the pasta to the cheese sauce, salt and pepper to taste.
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Spoon half of the mixture into the bottom of a 13 x 9" pan. If you're a smaller group or prefer this as a side dish, you can split this recipe into two 8 x 8" pans and freeze one for later use.
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Spread the pheasant over the base layer of pasta. Cover the meat layer with the remaining half of the pasta. Season with garlic powder (if you like garlic).
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Crush potato chips (approx 2.5 cups) and spread along with the parmesan cheese across the top.
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Place in the oven and cook until golden brown and crispy on top, bubbly around the edges.
