Jack Hennessy gives second-life to pheasant and drops a caddie story from Olympia Fields Country Club this week in “Braising the Wild.”
PECAN AND PEAR GRILLED PHEASANT SALAD SANDWICH
In our household, leftover grilled venison typically turns into quesadillas or mac-n-cheese. Pheasant, in its second life, usually finds itself in a lighter dish, likely some form of salad. Tis the circle of life for wild game at Casa de Hennessy.
As a caddie at Olympia Fields Country Club, MANY years ago, the chicken salad sandwich was my favorite lunch at the halfway house. We as caddies always requested the recipe, to no avail. This grilled pheasant recipe is, I can say confidently, nothing like that chicken salad sandwich recipe. It’s supremely better in every way and while enjoying it, I didn’t have to scarf it down in order to make it out to the fairway ahead of my golfers teeing off on the back nine. Oh, how times, and appreciation for recipes, have changed.
Ingredients (four servings):
Loaf of favorite sliced bread
16 ounces grilled pheasant, shredded
1/2 Anjou (or any) pear, finely diced
1/4 medium yellow onion, finely diced
1/2 cup crushed pecans
3/4 cup mayonnaise
1/4 cup Firebee Vanilla Honey
1/2 teaspoon Dijon mustard
1/2 cup feta cheese
1/2 teaspoon each of kosher salt and ground black pepper
Toppings:
Green leaf
Sliced tomatoes
Sliced red onions
Grill pheasant until internal temperature reaches 160, let cool then hand-shred, removing any shot.
Finely dice both pear and onion and mix all ingredients thoroughly in a large bowl.
If desired, add more mayonnaise to moisten salad. If you enjoy pecans, feel free to add more of those too.
Add green leaf to bottom slice of bread, followed by ample scoops of salad, then sliced tomatoes and red onions. Top with slice of bread and enjoy!
