This Pheasant Salad Sandwich with Grapes recipe makes a quick, delicious salad or sandwich with those pheasants in your freezer. It's one of those perfect dishes for an easy meal at home or to take to work. Better yet, share it with friends and family at a picnic or potluck.
Pheasant Salad Is A Family Favorite
If you love a good chicken salad sandwich, then you need to try this pheasant salad sandwich recipe. It’s packed with flavor, loaded with texture, and perfect for busy weeknights or meal prep. With tender pheasant, sweet grapes, crunchy almonds, and a creamy dressing, this is the best way to enjoy poached pheasant. Whether you’re serving it for lunch or a light dinner, this recipe will quickly become a family favorite.
Why You'll Love This Pheasant Salad Sandwich
- Easy to Make – This comes together with simple ingredients and minimal prep time.
- Great for Meal Prep – Make a batch ahead of time and enjoy it for days.
- Healthy and Flavorful – Lean pheasant, protein-packed Greek yogurt, and almonds make this a nutritious choice.
- Kid-Friendly – The combination of grapes and cranberries adds a natural sweetness that kids love.
Pheasant Salad Ingredients
- 1 whole pheasant
- 1 small onion, halved and peeled
- ½ teaspoon kosher salt
- 1 cup seedless red grapes, halved
- ½ cup celery, diced
- ½ cup sliced almonds
- ½ cup dried cranberries
- 5 ounces plain Greek yogurt (½ cup)
- ¼ cup Hellman’s Real Mayonnaise
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
How To Make The Best Pheasant Salad Sandwich
- Prepare the Pheasant – Take the pheasant and cut the legs and thighs away using game shears. Leave the breast meat attached to the ribcage but remove the backbone.
- Cook the Pheasant – In a large pot, cover the pheasant and onion with water by about ½ inch. Add salt. Bring to a boil over high heat, then cover, reduce heat to medium-low, and cook for 5 minutes. Remove from heat and let stand, covered, until pheasant is fully cooked. The internal temperature should reach 160 degrees F, about 10 minutes.
- Cool and Shred – Remove the pheasant from the water and let it cool completely. Once cooled, shred the meat. This should yield about 2 cups.
- Mix the Salad – In a large bowl, combine the shredded pheasant, grapes, celery, almonds, cranberries, Greek yogurt, mayonnaise, celery salt, and black pepper. Mix well until everything is evenly coated.
- Serve and Enjoy – Serve immediately on croissants with fresh lettuce or baby spinach leaves. You can also store it in the refrigerator for up to three days.
Tips For The Best Pheasant Salad
- Use Fresh Ingredients – Fresh grapes, celery, and high-quality Hellman's mayonnaise make a big difference in flavor.
- Let It Chill – For the best taste, let the salad rest in the fridge for an hour before serving. This allows the flavors to meld together.
- Customize to Taste – Swap almonds for pecans or walnuts for a different crunch.
- Make It a Wrap – Serve in a whole wheat tortilla for a lighter option.
Frequently Asked Questions
Can I use leftover roasted pheasant? Yes! If you have leftover roasted pheasant, simply shred the meat and skip the boiling step.
What’s the best bread for a pheasant salad sandwich? Croissants are a delicious choice, but you can also use toasted sourdough, whole wheat, or even a lettuce wrap.
How long does pheasant salad last in the fridge? It stays fresh for up to three days in an airtight container.
This pheasant salad sandwich recipe is a delicious way to enjoy game birds. It’s simple, flavorful, and packed with wholesome ingredients. Try it for your next meal and enjoy the perfect balance of sweet, savory, and crunchy in every bite!
More Pheasant Recipes
I hope this Pheasant Salad Sandwich Recipe becomes a new favorite for you. If you are looking for more dinner inspiration using pheasant, check out these family favorites for your next weeknight dinner:
- Fried Pheasant Tenders
- Pheasant Florentine
- Pheasant Fritters
- Pheasant Pot Pie
- Roast Pheasant
- Greek Lemon Pheasant Soup
Come Pheasant Hunting in North Dakota
If you are headed our way for North Dakota pheasant season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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The Best Pheasant Salad Sandwich with Grapes
Ingredients
- 1 whole pheasant
- 1 small onion, halved and peeled
- ½ teaspoon kosher salt
- 1 cup seedless red grapes, halved
- ½ cup celery, diced
- ½ cup sliced almonds
- ½ cup dried cranberries
- 5 ounces plain Greek yogurt (½ cup)
- ¼ cup Hellman's Real Mayonnaise
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
Instructions
- Take the pheasant and cut the legs and thighs away from the bird using my favorite game shears. Leave the breast meat attached to the ribcage but cut away the backbone.
- In a large pot, cover pheasant and onion with water by about ½ inch and add the salt. Bring to a boil over high heat; cover, reduce heat to medium-low, and cook 5 minutes. Remove from heat and let stand, covered, until pheasant is cooked through (an instant-read thermometer should read 160 degrees), 10 to 12 minutes. Remove pheasant from water and let cool completely. (To store the meat until ready to make the salad, refrigerate in an airtight container, up to two days.)
- When ready to make the salad, shred the pheasant meat (makes about 2 cups). Add it to a large bowl with remaining ingredients and mix well.
- Serve immediately or cover and keep in the refrigerator for up to three days. Serve on croissants with lettuce or baby spinach leaves.
Olivia says
Super easy recipe! I used one of the pheasants we just got while shooting farm raised birds while training our dog. Not sure there was really any difference on taste between wild and farm raised,