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Recipe: The Perfect Pheasant Salad Sandwich

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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

Ingredients
- 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

Directions:
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.

Comments (4)

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from Brian Jackson wrote 43 weeks 4 days ago

My God! Miracle Whip and unsweetened ice tea? What kind of wimpified yankee website have I found myself on?

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from MattB wrote 43 weeks 4 days ago

You're not from the South are you? Unsweetened ice tea and miracle whip!!!

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from haverodwilltravel wrote 43 weeks 4 days ago

I'm a Yankee and I use REAL Mayo....but there isn't anything that could make me drink that Sugar Syrup Kool Aid you Rebs call Sweet Tea. Hell, I'll bet that may have been the real reason for the Civil War.

;)

+1 Good Comment? | | Report
from Greenhead wrote 43 weeks 4 days ago

I am with you on the unsweetened tea. For my chicken salad (never tried it with pheasant), I use equal parts mayo and miracle whip. Culinary Missouri Compromise ;)

+2 Good Comment? | | Report

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from Greenhead wrote 43 weeks 4 days ago

I am with you on the unsweetened tea. For my chicken salad (never tried it with pheasant), I use equal parts mayo and miracle whip. Culinary Missouri Compromise ;)

+2 Good Comment? | | Report
from Brian Jackson wrote 43 weeks 4 days ago

My God! Miracle Whip and unsweetened ice tea? What kind of wimpified yankee website have I found myself on?

+1 Good Comment? | | Report
from haverodwilltravel wrote 43 weeks 4 days ago

I'm a Yankee and I use REAL Mayo....but there isn't anything that could make me drink that Sugar Syrup Kool Aid you Rebs call Sweet Tea. Hell, I'll bet that may have been the real reason for the Civil War.

;)

+1 Good Comment? | | Report
from MattB wrote 43 weeks 4 days ago

You're not from the South are you? Unsweetened ice tea and miracle whip!!!

0 Good Comment? | | Report

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