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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pheasant Salad Recipe

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This recipe for Pheasant Salad is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Breast from 3 pheasants (they can be shot up/don’t have to be pretty) fillet off the bone
1 medium Vidalia onion
3 stalks celery
1 jar pimento
3 cloves garlic
2 cups chicken broth
Mayonnaise
Dijon mustard
Directions:
Directions:
Clean de-shot and half the chicken breasts, place in a stock pot cover with chicken stock, add half the onion chunked. Cover with water so it is about an inch over everything. Bring to a boil and then simmer until you can pull the meat apart with 2 forks (about 2 ½ hours).
SIDE NOTE: At this point you can do anything you want with it. It tastes just like chicken. We make burritos, tacos and casseroles out of it.
Shred it with a fork or chunk with a knife, chop the rest of your onion, celery and garlic add it to the pheasant in a big bowl. Add the mayo and mustard at a 3 to 1 ratio. Salt and pepper to taste.
Personal Notes:
Personal Notes:
Makes a great sandwich. We like them grilled with some Munster cheese. Wonderful served on a Trisket cracker.

 

 

 

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