June 18, 2013
Recipe: The Perfect Pheasant Salad Sandwich
By David Draper
Everyone has his or her own opinion of what makes the perfect chicken salad sandwich. A lot of folks like fruit in theirs—either apples or grapes. Not me. I’m also into Miracle Whip, not mayonnaise, which most people think is a sin. And let’s not even get started on what kind of bread is required.
What is required, or should be for Wild Chef readers, is swapping out the store-bought chicken for last fall’s pheasant. Sitting down to a fresh pheasant salad sandwich, a plate full of good, kettle potato chips, and a cold glass of ice tea (unsweetened, of course) is the perfect summertime lunch and a great way to reflect on last season’s successes (and wince at those misses).
So this recipe is my idea of the perfect pheasant salad sandwich. I like mine fairly chunky, so the meat and vegetables get roughly chopped. I also eyeball the Miracle Whip and yogurt because I want it thick and not soupy. In fact, while the recipe looks simple, a lot of thought goes into making the sandwich, including what to top it with, which becomes another subjective discussion altogether.
Although this is the perfect pheasant salad, I’m always open to new ideas so let’s hear what you think.
Pheasant Salad Sandwich
- 1 pheasant, skinned and quartered
- 1 quart pheasant (or chicken) stock
- ¼ cup Miracle Whip
- ¼ cup plain yogurt
- 1 Tbsp. mustard relish
- Kosher salt
- Fresh ground pepper
- Red pepper flakes
- 1 pheasant (breasts and legs), poached*
- 2 stalks celery, chopped
- ½ small onion, chopped
1. In a large pot set over medium-high heat, submerge the pheasant pieces in stock. Bring the stock just to the boiling point, then reduce the heat to medium-low and simmer for 30 minutes, covered. Turn off the heat and let the pheasant rest in the stock for another 30 minutes.
2. Transfer the pheasant from the stock to the refrigerator and let cool, preferably overnight.
3. In a medium-sized bowl, stir together the Miracle Whip, yogurt, and mustard relish. Season with kosher salt and freshly ground pepper.
4. Because the potency of red pepper flakes varies widely, add in a bit at time, tasting as you go until you get just the right kick.
5. Cut the pheasant meat into chunks a bit smaller than your standard six-sided die. Add pheasant, celery and onion to bowl and stir to coat.