For those who are interested, here's our Pheasant Salad recipe from the Camp cookbook.
Pheasant Salad Sandwiches
After reading all of these recipes calling for pheasant breast, you have to be wondering what we do with the legs and thighs. A great way to make the most of those is to make Pheasant Salad Sandwiches.
Prep Time: 30 minutes
Cook Time: 1 hour
Serves: 6 people
Ingredients/Shopping list
10 Pheasant legs and 10 thighs
1 can chicken stock
2 bay leaves
1 bunch of celery
2 onions
1 carrot
¼ teaspoon dried thyme leaves
¼ teaspoon dried rosemary
2 hard-boiled eggs
2-3 Tablespoons sweet pickle relish
½ teaspoon poultry seasoning
4 Tablespoons mayonnaise or salad dressing
Dijon mustard
Salt and Pepper
Carefully wash and inspect the pheasant legs and thighs. Remove all feathers, shot and blood clots. Probe shot holes to ensure no feathers or shot are embedded.
Put the legs and thighs in a crockpot or large saucepan, add the chicken stock, 2 bay leaves, 2 ribs of celery coarsely chopped, ½ an onion coarsely chopped, 1 carrot coarsely chopped, ¼ teaspoon dried thyme leaves, ¼ teaspoon of poultry seasoning, ¼ teaspoon dried rosemary and 1/8th teaspoon of black pepper. Add water to cover pheasant pieces and simmer until meat easily pulls off the bone. Drain and cool (you can save the stock for Pheasant Noodle Soup). Remove meat from bones, removing tendons at the same time and then dice into small ¼ inch pieces. Chill in refrigerator.
Finely chop ½ cup celery, the 2 hard boiled eggs and ½ cup onion; the pieces should be about the size of the diced pheasant.
In a large mixing bowl, combine the pheasant, celery, onions, 2 Tablespoons of sweet relish, 4 Tablespoons of Mayonnaise or Salad Dressing, ¼ teaspoon of poultry seasoning and salt and pepper to taste. When well mixed, gently stir in the chopped eggs. Use more or less Mayonnaise to make it as “wet” as you like. Chill it all in the refrigerator before serving.
It is excellent on whole grain bread, either fresh or toasted. We have used it as an hors de oeuvre on crackers. We sometimes add a few shots of hot sauce when serving on crackers to spice things up.
