Is there anything better than buffalo sauce? This simple concoction of hot sauce and butter is brilliant. Rich, spicy, and slightly tangy, it’s a unique American flavor that has no substitute.
The best vehicle for this national treasure of a sauce is fried poultry. Lucky for us, we got to go on a pheasant shoot and came back with a fair number of birds. The only downside was that some of our birds got skinned and breasted out. This was a little bit of a disappointment because we lost a lot of wings, but we had such a good time there was no reason to make a stink about it.
The first thing we made when we got home was a batch of buffalo sauce and some pheasant schnitzel. Schnitzel is essentially tenderized and fried meat, similar to country fried steak (link) but usually with a much thinner breading. Schnitzel is a great way to prepare skinless pheasant breasts. Because of the mechanical tenderization and short cook time, the pheasant stays tender and moist.
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