A Pheasant Fest cooking delight for upland bird hunters
Spending time with Hank Shaw was one of my personal highlights from last weekend’s Pheasant Fest and Quail Classic in Minneapolis. Hank is a genuinely good guy who cares deeply about turning wild game into phenomenally tasting food, and he’s motivated by converting wannabe chefs like me into masters of the frying pan within our own homes.
During a Friday afternoon television interview, Hank prepared Pheasant Wiener Schnitzel for the viewing audience. Since I’d just completed an interview immediately preceding his cooking demo, I was in a prime spot to taste-test his dish. Not only was it awesome, it was one of those bites that brings one back to a moment. For me, the bite brought me to Iowa’s Amana Colonies where I visited on a trip to see me brother during his Ph.D. years at the University of Iowa. The restaurants of the Amana Colonies focus on hearty family-style dishes with lots of German influence.
Last night, I set out to accomplish Hank’s recipe on my own. What I can tell you is this dish is absolutely as easy as Hank promises. It’s also hearty and tasty to boot. I would reiterate Hank’s own message to make sure to squeeze a little lemon on the finished dish. The lemon’s sweet acidity is a must for unlocking the full flavor of pheasant wiener schnitzel.
Visit Hank Shaw’s website for his full Pheasant Wiener Schnitzel recipe. The Pointer is written by Bob St.Pierre, Pheasants Forever & Quail Forever's Vice President of Marketing. Follow Bob on Twitter.Edit Module