Poached Pheasant Salad Recipe

Poached Pheasant Salad

A Tasty Pheasant Salad Recipe for warm weather—and a variation to please everyone

I’m like a lot of old rifle powders: temperature sensitive.  Not that I can’t hunt when it’s too cold or too hot, but other things.  First there’s my reading material.  I don’t read books about climbing Everest, ‘conquering’ the South Pole or the lost Franklin Expedition in winter.  Likewise I don’t even think about Martin and Osa Johnson, Jim Corbett and W.D.M. ‘Karamojo’ Bell in summer.  For everything, there is a season, and that holds true, at least for me, with food as well.  While my husband and baby brother enjoy cold salads in January, I’m into hot soups, even for breakfast if it’s cold enough.  But at the first sign of warmth, and I know that sense of warm-enough is a sliding scale across the U.S., I’m stealing leaves from John’s stash of romaine lettuce and popping the cherry tomatoes he savors into my mouth.

What is warm enough? When the flowering crabapple tree out my kitchen door unlocks its rich pink flowers for all the world to see.    And what’s always my first salad? This Poached Pheasant salad recipe from the Upland Gamebird Cookery book.  All it takes is a steady hand to breast the pheasant, and a bit of patience to poach it.  (Don’t worry. I’ll walk you through it.)

If you’re not a fan of Tex-Mex, you can vary the pheasant breast dish by poaching it in just the chicken base and watr00or chicken broth. Once the poaching has done its work, making the meat cooked but still moist, chop up a handful of pecans, one Fuji or Gala apple, 2/3 cup each of celery and red onion, and toss that into the chopped pheasant breast with the mayo, and you have a Waldorf variation.  That’s how I’ve been making it lately.

PS  If you’re watching your fat intake, or don’t like mayonnaise, you can substitute half or all mashed avocado for the mayo. I’m not a big fan of avocado’s taste or texture, but half and half hides it, and is a great compromise.   (One reader in Alaska, who really doesn’t like mayo, uses all avocado after making the Fusion Potato Salad in Tenderize the Wild. He said, “I love potato salad, but always hated the mayo. Now I can make it with avocado.  Delicious.  Thank you.”

Here are the links to both books: And the pheasant recipe follows.

https://www.riflesandrecipes.com/product/upland-game-bird-recipes/

https://www.riflesandrecipes.com/product/tenderize-the-wild-marinades-brines-rubs/

Poached Pheasant Salad Recipe

serves 4

I grew up on chicken salad, and have always craved it in warmer weather.  But with some rooster pheasants in the freezer this is a win-win lunch.  I use mild salsa to poach the pheasant, but if you like to heat things up, use hot salsa instead.    And don’t get intimidated by this 2-step pheasant salad recipe.  Poaching is simply cooking at a very low boil, and once the meat is poaching you need only set a timer: it cooks by itself.

Ingredients

for poaching the pheasant breast

  • 3 teaspoons chicken soup base
  • 3 cups water
  • 3/4 cup (mild) tomato salsa
  • 3/4 teaspoon salt
  • 3/4 teaspoon green pepper Tabasco sauce
  • boned and skinned breast of 1 pheasant, about 9-12 ounces
  • for assembling the salad
  • 2/3 cup diced cucumber (about 1/2 cucumber)
  • 2/3 cup diced celery (1 to 2 stalks)
  • 1/2 cup mayonnaise
  • 10-20 drops red pepper Tabasco sauce

Preparation

  1. In a small saucepan, combine the soup base, water, salsa, salt, and green Tabasco sauce.  Stir well to combine.   Place the pheasant breast in the saucepan.
  2. Bring the saucepan just to a boil, and immediately turn the heat down to low, or whatever will give you a very gentle simmer.   (No rolling boil, please Poached.  Poaching is a very gentle process.   If there is ‘foam’ around the perimeter of the pot, that’s boiling enough.)  Poach for about 60 minutes, uncovered, or until the meat is tender.
  3. Remove the pheasant breast from the poaching liquid and chill overnight in a covered container.

Assembly

  1. Chop the pheasant meat into 1/2 inch cubes, and add to the diced cucumber and celery.   Toss gently.
  2. In a small bowl, combine the mayonnaise and Tabasco sauce, and gently toss with the rest of the ingredients until everything is coated with the mayonnaise.  Serve on sliced tomato, or in sandwiches.
Delicious Poached Pheasant Salad Recipe | Rifles and Recipes

Try this easy and delicious poached pheasant salad recipe after your next hunt. It's sure to become a family favorite!

Type: salad

Cuisine: American

Keywords: pheasant salad, pheasant breast recipe

Recipe Yield: 4 servings

Recipe Ingredients:

  • 3 teaspoons chicken soup base
  • 3 cups water
  • 3/4 cup (mild) tomato salsa
  • 3/4 teaspoon salt
  • 3/4 teaspoon green pepper Tabasco sauce
  • boned and skinned breast of 1 pheasant, about 9-12 ounces
  • for assembling the salad
  • 2/3 cup diced cucumber (about 1/2 cucumber)
  • 2/3 cup diced celery (1 to 2 stalks)
  • 1/2 cup mayonnaise
  • 10-20 drops red pepper Tabasco sauce

Recipe Instructions:

Preparation:

  • In a small saucepan, combine the soup base, water, salsa, salt, and green Tabasco sauce. Stir well to combine. Place the pheasant breast in the saucepan.
  • Bring the saucepan just to a boil, and immediately turn the heat down to low, or whatever will give you a very gentle simmer. (No rolling boil, please Poached. Poaching is a very gentle process. If there is ‘foam’ around the perimeter of the pot, that’s boiling enough.) Poach for about 60 minutes, uncovered, or until the meat is tender.
  • Remove the pheasant breast from the poaching liquid and chill overnight in a covered container.

Assembly:

  • Chop the pheasant meat into 1/2 inch cubes, and add to the diced cucumber and celery. Toss gently.
  • In a small bowl, combine the mayonnaise and Tabasco sauce, and gently toss with the rest of the ingredients until everything is coated with the mayonnaise. Serve on sliced tomato, or in sandwiches.

Editor's Rating:
5
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