The Best Pheasant Salad Sandwich with Grapes
This Pheasant Salad Sandwich with Grapes recipe makes a quick, delicious 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.
Servings: 6 servings
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.
