Learn how to make Buffalo Chicken Dip with PHEASANT! This pheasant dip is loaded with creamy, spicy, cheesy goodness. It's my wild game twist on the traditional Franks Buffalo Chicken Dip Recipe. 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 recipes. All you have to do is mix the ingredients and bake (or use the slow cooker method below).
Great Appetizer For Your Next Potluck
This Buffalo Chicken Dip with Pheasant reheats nicely so you can make it in advance. Refrigerate for up to 5 days or freeze it.
To Freeze: I'll make this game day dip in August, scoop it in a vacuum sealer bag, and freeze for up to three months. When I'm ready to serve 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.
How to Make Buffalo Pheasant Dip
1. Preheat the oven to 350 degrees F.
2. Tenderize each pheasant breast on a cutting board with a Jaccard meat tenderizer.
3. 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.
4. 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.
5. 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.
6. Add mozzarella cheese and shredded pheasant and stir until well combined.
7. 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.
Can You Make Pheasant Dip In A Slow Cooker?
You can combine all of the ingredients for this Buffalo Pheasant Dip in a slow cooker. Then just cover and cook on low heat for 3-4 hours or on high heat 1 to 1 ½ hours. Stir occasionally until the dip is hot and bubbling then keep on the warm setting until ready to serve.
Can You Freeze Buffalo Pheasant 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.
Pheasant Hunting In North Dakota
In 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.
More Pheasant Recipes
If you are looking for more great ways to use pheasant in your diet, be sure and check out my Pheasant Fritters and Pheasant Gumbo and Pheasant and Potato Gnocchi Soup.
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If you make this Buffalo Pheasant Dip Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
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How to Make Buffalo Chicken Dip with PHEASANT
Ingredients
- 2 4-ounce pheasant breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces cream cheese
- ¼ cup sour cream
- ¼ cup Hellman's mayonnaise
- ¼ cup Frank's RedHot Sauce
- 1 tablespoon Hidden Valley Ranch Seasoning
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup Blue cheese crumbles
- ½ 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.
JT says
Love this!
Parker says
We ate this while watching my Tampa Bay Buccaneers win last night. I should have made a double batch. It was so good!
Jeff Benda says
Thanks Parker. Glad you enjoyed the pheasant dip while watching your team win.