Smoked pheasant salad sandwich

Smoked pheasant salad sandwich

By
From
Deep South
Serves
2
Photographer
Andy Sewell

If you have a home smoker, this is a great way to cook pheasant. If not, you can always source the smoked meat from your local butcher when pheasant is in season. Making this griddled sandwich employs the naughty technique of using mayo as the toasting fat. I can’t speak to the authenticity of the Southernness of this approach, but I can say it feels similar to frying your bacon in bacon fat, which is definitely something I admit to doing.

Ingredients

Quantity Ingredient
2 hot-smoked pheasant breasts
2-3 tablespoons see method for ingredients, plus extra for spreading
1 small gherkin, finely diced
1/4 red onion, finely diced
1/4 celery stalk, finely diced
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped chives
tabasco sauce
lemon juice
4 thick slices good bread of your choice

Method

  1. Dice the pheasant breasts and mix gently with the mayonnaise, gherkin, onion, celery, parsley and chives. Season to taste with Tabasco and lemon juice. Spread the bread on one side with mayo. Toast it in a frying pan, mayonnaise-side down, until brown and crisp. Build your sandwiches and serve.
Tags:
American
Southern cooking
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