Smoked Pheasant & Waffles

By: Heath Wood

Several years ago, when my wife first mentioned fried chicken and waffles, I will admit, I was hesitant about the idea of the savory and sweet combination. The old saying, don’t knock it until you try it, came to life when I finally got the nerve to try it. Now, chicken and waffles are one of my favorite meals to order when eating at a restaurant or making it at home for my family.

As with my favorite backyard recipes, I enjoy adding a spin to an already established dish. I often substitute wild game for the choice of meat to create unique flavors.

I love cooking wild game on my Traeger Grills pellet smoker to get the perfect wood-fired flavor. I chose to substitute the fried chicken for a smoked pheasant in this recipe. Follow along below to try it for yourself.


  • 1 Whole Pheasant from Mossy Oak GameKeeper Butchery
  • 3 TBSP Traeger Grills Pork & Poultry Rub
  • Waffles
  • 2 Cups of Waffle Mix
  • 2 tsp butter
  • 3 tsp Pure Maple Syrup
  • 3 tsp Mike’s Hot Honey 



On the Traeger Grills pellet smoker, preheat the grill to 225 degrees using Traeger Turkey Blend wood pellets. While the grill is preheating, remove the neck and insides of the whole pheasant. Cover the entire pheasant with Traeger Pork & Poultry Rub, then place directly onto grill grates. Smoke pheasant until internal temperature reaches 160 degrees, remove from grill.


I used a premixed waffle mix. However, you can make your mix if desired. 

Mix 2 cups of waffle mix with water until the consistency of the batter is thin enough to pour. Using a waffle iron, cook until waffles are golden brown.


Place both waffles on a large plate to prevent syrups from running over. 

Place the whole pheasant on top of the waffles.

Pour butter, syrup, and Mike’s Hot Honey over the pheasant and let it run onto the waffles. 


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