Pheasant Hunting photo

With just the right blend of creamy and cool, chicken salad makes for a good summer sandwich. But hunters can take it from good to great by swapping out the yard bird for wild pheasant that’s been smoked. This recipe also replaces half the usual mayo with tangy Greek yogurt and adds some heat from prepared horseradish. I also like my smoked pheasant salad with some crunch, with comes from diced celery.

Smoked Pheasant Salad

**Ingredients **
1 smoked pheasant
1 celery stalk, diced
2 Tbsp. mayonnaise
2 Tbsp. Greek yogurt
2 tsp. prepared horseradish
Fresh cracked black pepper

1. Cut the breast, leg, and thigh meat from the smoked pheasant. Use two forks to shred the meat, or chop it with a sharp knife. Save the carcass for stock.
2. In a medium bowl, whisk together the mayo, yogurt, and horseradish. Crack the black pepper over the bowl and whisk to incorporate. Add the shredded pheasant and diced celery, stirring until everything is mixed well. Refrigerate the pheasant salad for an hour or two to cool and allow flavors to incorporate.