Bleu Cheese and Bacon Barbecue Pheasant Salad Sandwich
This summer favorite combines the smoky flavor of upland bird meat with rich BBQ sauce and traditional chicken salad fillings
Ingredients
- 7 brioche buns toasted
- 1½ lbs smoked pheasant hand-shredded
- ½ lb thick-cut bacon diced and crisp
- ¾ cup bleu cheese crumbled
- ½ Honeycrisp apple finely diced
- ½ cup pecans crushed
- ¼ medium yellow onion finely diced
- 1 cup mayonnaise
- ½ cup barbecue sauce
- ¼ cup honey
- 1½ tsp kosher salt
- 1 tsp black pepper freshly cracked
Instructions
- Brine pheasant meat (likely 1-1/2 pheasants worth of meat) according to the brine instructions. Brine should take 6-8 hours.
- For extra flavor, you can smoke according to these instructions.Or you can roast or grill, cooking breasts to 160 internal temperature and legs to 180 or 190. Smoking can take upwards of 2 hours to fully cook the pheasant.
- Hand-shred pheasant when it’s cool enough to do so and add to large mixing bowl
- Dice bacon and dust with freshly cracked black pepper. Cook to crisp texture and drain grease. Add bacon bits to large mixing bowl with pheasant.
- Add remaining ingredients (bleu cheese crumbles, finely diced apple, crushed pecans, finely diced onion, mayo, barbecue sauce, honey, and salt and pepper) to large mixing bowl. Mix ingredients thoroughly.
- Toast the buns and add 5 ounces of pheasant salad to each bun to serve. Feel free to drizzle extra BBQ sauce over the top.
Nutrition
Calories: 1005kcalCarbohydrates: 61gProtein: 39gFat: 68gSaturated Fat: 23gPolyunsaturated Fat: 18gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 252mgSodium: 1825mgPotassium: 573mgFiber: 1gSugar: 19gVitamin A: 951IUVitamin C: 2mgCalcium: 149mgIron: 2mg
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