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.
- 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
- 1 bag Potato Chips
Cut the pheasant thighs and breasts into 1/2" cubes. Marinate them in wing sauce overnight.
Boil pasta and put aside.
Preheat the oven to 350º
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.
In a large pan, melt the butter over medium heat and add the flour, forming a roux and the base for your cheese sauce.
Slowly add the milk while stirring, as it nears boiling it will thicken.
Remove from heat and incorporate the cheddar and gouda, stirring until smooth.
Add the pasta to the cheese sauce, salt and pepper to taste.
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.
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).
Crush potato chips (approx 2.5 cups) and spread along with the parmesan cheese across the top.
Place in the oven and cook until golden brown and crispy on top, bubbly around the edges.