The Best Pheasant Salad Sandwich with Grapes
This Pheasant Salad Sandwich with Grapes recipe makes a quick, delicious meal with those game birds in your freezer. It also makes a great sandwich too! 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. This recipe is bursting with flavor and a favorite in our house. HOW TO MAKE PHEASANT SALAD1. 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.2. In a large pot, cover pheasant and onion with water by about 1/2 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.)3. 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.4. Serve immediately or cover and keep in the refrigerator for up to three days. Serve on croissants with lettuce or baby spinach leaves. MORE PHEASANT RECIPESIf you are looking for more great ways to use pheasant in your diet, be sure and check out these pheasant recipes:Pheasant Pot PiePheasant FlorentineBuffalo Pheasant DipPheasant Olive Garden Gnocchi SoupPheasant TacosFried Pheasant GizzardsPheasant GumboPheasant PizzaOr you can find all my upland bird recipes here.COME PHEASANT HUNTING IN NORTH DAKOTAIf you are headed our way to hunt pheasants in North Dakota, check out the Top 5 Places in North Dakota to Hunt Pheasants. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this Pheasant Salad Sandwich Recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Pheasant Salad Sandwich Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 1 whole pheasant
- 1 small onion, halved and peeled
- 1/2 teaspoon salt
- 1 cup seedless red grapes, halved
- 1/2 cup celery, diced
- 1/2 cup sliced almonds
- 1/2 cup dried cranberries
- 5 ounces plain Greek yogurt (1/2 cup)
- 1/4 cup Hellman's Real Mayonnaise
- 1/4 teaspoon celery salt
- 1/4 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 1/2 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.
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