One of my favorite things about pheasant, and upland bird in general, is that it is so similar to chicken. Last year when the pandemic started, I decided to start cooking our meals exclusively with meat that we had in our freezer. No store bought beef, pork, or chicken. And while that is a whole post for another day, it really lends itself to sometimes missing “regular” meat. So, whenever my husband goes upland bird hunting (or my FIL sends us home with some meat from his bird hunts), I get so excited to make something that feels like a good ol’ normal chicken dish. I’ve had a chicken salad craving lately, so I’ve been on a kick of whipping up batches of different kinds! So, alas, allow me to introduce you to the first of many creations, the classic pheasant “chicken” salad.
DON’T BE AFRAID TO GET CREATIVE
This is one of the easiest recipes, as it is basically “dump, mix, and go”, but the beauty of it is that it is quite versatile and can be tweaked to your liking. Feel free to adjust and play with the spices, and or the other mix-ins! It will still be good without grapes, or without almonds…you get where I’m going with this.
P.S. There are so many ways to prep your pheasant and/or chicken, but if you are looking for something basic, just bake them at 400 degrees F for about 20 minutes and you’ll be set. Shred using either two forks or a stand mixer!
CHOOSE YOUR VESSEL
When I’m feeling like I need some extra greens in my life, I like to eat this in lettuce cups. BUT – have no fear, this is also amazing in a sandwich and/or in a wrap form. One of my favorite ways to eat this is what I’ll call “toddler style”, which is eating it s a dip with some crackers.
Pheasant “Chicken” Salad
- 1.5 lbs Pheasant breasts cooked and shredded
- 1 cup Grapes halved
- 1 cup Celery sliced
- 1/2 cup Sliced almonds
- 2 tsp. Salt
- 1 tbsp. Pepper
- 2 tsp. Sage
- 1 jar Mayonnaise 12oz
- 1 tbsp. Lemon Juice
- 1/4 cup Apple Cider Vinegar
- 1/2 Red onion diced
- Mix all of your ingredients together in a large bowl.
- Serve as a sandwich, on lettuce cups, or plain.
- If you do not have pheasant, regular chicken breasts would substitute perfectly.
- Using Primal Kitchen Mayonnaise with Avocado Oil makes this recipe Paleo and Whole 30 compliant