How to Make Buffalo Chicken Dip with PHEASANT
Learn how to make Buffalo Chicken Dip with PHEASANT! This buffalo dip is loaded with creamy, spicy, cheesy goodness. This Buffalo Pheasant Dip Recipe is my twist on the traditional Franks Buffalo Chicken Dip Recipe and is perfect for parties served with crackers, chips or veggie sticks. It’s also really easy – just mix and bake. I also love that it reheats really well so it’s a perfect make-ahead appetizer.WHAT IS BUFFALO PHEASANT DIP?This Buffalo Pheasant Dip has the same flavor profile of buffalo chicken dip and buffalo chicken wings with that signature Franks RedHot original hot sauce. It’s perfect for your next potluck, or to add to your lineup of game day food. All you have to do is mix the ingredients and bake (or use the slow cooker method below).ONE OF THE BEST MAKE AHEAD APPETIZERS FOR YOUR NEXT POTLUCK PARTYThis Buffalo Chicken Dip with Pheasant reheats well so you can make it in advance and refrigerate up to 5 days or freeze it.To Freeze: I'll make this game day dip in July and August, scoop it in a vacuum sealer bag, and freeze it for up to three months. When I'm ready to serve the frozen dip for a football party, I simply remove it from the freezer and let it thaw in the refrigerator overnight. It's also one of my favorite pheasant recipes to show up with and share at duck camp.To Reheat: You can microwave until hot, stirring every 30 seconds, or place it into an oven-safe baking dish, and reheat in the oven at 350 for 10-15 minutes.CAN I MAKE BUFFALO DIP IN THE SLOW COOKER?You can combine all of the ingredients in a slow cooker, cover and cook on low heat for 3-4 hours or on high heat 1 to 1 1/2 hours, stirring occasionally until the dip is hot and bubbling then keep on the warm setting until ready to serve.CAN YOU FREEZE BUFFALO DIP?Yes, you can freeze buffalo pheasant dip, before or after cooking it, for up to three months. When you make your dip ahead of time, you can leave it in your fridge for up to 3 days before heating it.You can also make it ahead and keep it in your freezer to have something ready to grab when you need it. You can expect this ring-necked pheasant dish to be good in your freezer for up to 3 months before it is cooked. Here are the instructions for freezing buffalo chicken dip before it is heated:1. Prepare and mix ingredients according to this pheasant recipe. Do not heat it yet. 2. Place dip into a freezer-safe container or a reusable heavy-duty freezer bag. I recommend these freezer-safe containers that can be placed in the oven when you’re ready to bake! 3. Cover your dish first with a layer of plastic wrap. Be sure your plastic wrap is labeled as freezer-safe. 4. Follow this with the proper lid for the dish so it can be sealed as airtight.5. Freeze for up to 3 months. When you’re ready to pull that buffalo chicken dip out and heat it, you can then go on to follow the heating instructions for this recipe.Please be aware if you stored it in a glass container, you may need to let it thaw or come to room temperature for the safety of the container. Some glass containers are not designed to handle extreme temperature changes. HOW TO COOK PHEASANTNo matter what pheasant recipe you have planned, you always want to brine it. Brining meat helps it retain moisture when it’s cooked, and all upland birds have a tendency to dry out. Submerge the meat in a mixture of 1/4 cup kosher salt to 1 quart water and set it in the fridge overnight. Don't forget to rinse off the brine thoroughly with cold water. You then cook the pheasant breasts by searing them in a frying pan. I prefer to use a cast iron skillet with a grill press to use to press the pheasant breast down as it sears. I cook the pheasant breasts until the internal temperature reaches 150 degrees F and the bird’s juices run pretty clear. A little smidgen of pink still in the bird and its juices is what you want.Remove the pheasant from the pan and let it rest on a cutting board for 10 minutes. This resting time is extremely important, as it lets the juices redistribute within the pheasant breast. It will also allow the pheasant continue to come up to the internal temperature of 165 degrees F.You can also try another one of our favorite pheasant recipes using my Pheasant Flatbread with Alabama White BBQ Sauce.WHAT IS A PHEASANT?A pheasant is about the size of a chicken. Male ring-neck pheasants are one of the most recognizable game birds with their striking bronze plumage, a red face and wattle, a green neck with a white ring around it and a long tail. Females are sandy brown, with an intricate pattern of black spots and bars. Ring-necked pheasants are native to Asia but have a great history here in the United States. To learn more about pheasant habitat and conservation issues, check out this great article from Project Upland.PHEASANT HUNTING IN NORTH DAKOTAIn my opinion, North Dakota is home to the best pheasant hunting in the country. With plenty of public land hunting opportunities including PLOTS, pheasant hunters have access to some of the most amazing spots to chase birds and work their dogs. If you would like to visit North Dakota for some amazing pheasant hunting, check out the ND Game and Fish website here. You'll find all the information you need on the upcoming North Dakota pheasant season and how to obtain a North Dakota hunting license.If you are looking for more game bird recipes, check out all the great Upland Birds and Small Game Recipes here on the blog. One of our favorites is this Pheasant Salad or my Pheasant Pot Pie!If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Buffalo Chicken Dip with Pheasant Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 2 4-ounce pheasant breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup Hellman's mayonnaise
- 1/4 cup Frank's RedHot Sauce
- 1 tablespoon Hidden Valley Ranch Seasoning
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup Blue cheese crumbles
- 1/2 cup shredded mozzarella cheese
- 1 green onion, chopped
Instructions
- Preheat the oven to 350 degrees F.
- Tenderize each pheasant breast on a cutting board with a Jaccard meat tenderizer.
- Using a cast iron skillet, get olive oil and butter hot over medium high heat, and sauté pheasant breasts for 3 minutes on one side and about 2 minutes on the other. Try not to overcook them! Use a meat thermometer to try and get them at a perfect 150 degrees F. Move to a plate, tent with aluminum foil, and let rest for 10 minutes.
- Use a sharp knife to chop the cooked pheasant into bite-size pieces. Or using your fingers or two forks, shred the pheasant meat and set aside.
- In a medium mixing bowl, blend the cream cheese, mayonnaise, sour cream, hot sauce, ranch seasoning, cumin, paprika, garlic powder, onion powder, and Blue cheese.
- Add mozzarella cheese and shredded pheasant and stir until well combined.
- Transfer to a small casserole dish and bake at 375 degrees F for 20 minutes. Garnish with chopped green onion and serve warm with crackers, chips, or veggies.
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7 Responses
Love this!