F&S Cooking: Pheasant Salad
A tasty twist for the standard chicken salad recipe.
This recipe comes to me as an inspiration from my Sous Chef, Andrew Combs’s chicken salad recipe. Its simplicity and ingredients result in a light and tasty quick entr&Â¿Â¿acutee. It’s perfect for a lazy afternoon at home or to pack up and keep in your cooler for when you need to stop hunting and get a quick bite to eat.
6 ounces pheasant meat, cooked and finely shredded
1/2 cup mayonnaise, (use light if you’re watching calories)
2 teaspoon red wine vinegar
1 teaspoon fresh thyme minced fine, (1/2 teaspoon if using dried)
1 teaspoon garlic powder
Salt and fresh ground pepper to taste
If you have left over pheasant meat, this is a perfect recipe to make something slightly different with your leftovers. If not, just boil or roast pheasant breast. Remember you do not need to overcook the breast meat. I recommend cooking the drums by braising in a liquid for a couple hours or until it becomes nice and tender. Let the meat cool. Finely shred the meat, set aside.
In a separate bowl, blend the remaining ingredients well. Taste and adjust the ingredients to your liking. I don’t think a couple of drops of hot sauce would hurt, but you decide.
Incorporate the meat into the prepared dressing. Chill. Make sandwiches on a good tasty piece of toasted bread. Perfect!