Tonight, the Minnesota Vikings head to New Jersey to battle the “New York” Jets. And what better way to enjoy the game than with some wild game?
Fortunately for us, one of the best players on the field tonight is also one serious hunter–and cook. Jared Allen, the Viking’s all-pro defensive end, has a new wild game cookbook out, The Quarterback Killer’s Cookbook, and he was kind enough to share with us his favorite recipe from the book: Jared’s Famous Pheasant Nuggets with Country Gravy.
We’ll also be giving away a free copy of Jared’s book. All you have to do to win it is predict how many tackles Jared will have tonight against the Jets. (FYI: Jared has 10 tackles in his first three games this season.) Post your guess in the comments section. If multiple readers make the winning prediction, we’ll put your names in a hat and draw a winner. Enjoy tonight’s game–and the fried pheasants. —Colin Kearns
**Jared’s Famous Pheasant Nuggets with Country Gravy
8 pheasant breasts
2 cups flour
1 tsp. garlic powder
1 tsp. cumin
1 cup vegetable oil, plus 1 tsp.
1/4 cup butter, plus 1/4 cup
2 cloves garlic, minced
1/4 cup chopped onion
1 cup milk
1 cup water
Salt and pepper to taste
Cut breasts into nuggets, reserve trimmings. Mix all seasonings with 1 1/2 cups of flour and toss pheasant pieces to coat. Over medium heat in a heavy-bottom skillet, heat vegetable oil to the smoke point. Fry diced pheasant until golden brown. Add half of the butter to baste, season with salt and pepper and hold in warm oven. In a small saucepan, add 1 teaspoon oil and pheasant trimmings coated with flour. Add garlic, onion, and 1/4 cup of butter and flour, and wisk in milk. Cook until thick adding water as needed to thin to desired consistency. Serve with mashed potatoes.