MEAT RECIPE

Open-Face Pheasant Sandwich

My first experience of upland hunting was with Dusty and Josh from Spoke Hollow Outfitters in West Texas. I had such a fun time learning how to hunt with a dog, and we got quite a few pheasants. This Open-Face Pheasant Sandwich is a simple and easy recipe that I came up with that’s great for breakfast or lunch, or as an appetizer or snack. 

Ingredients

6 pheasant breasts, cleaned (glands removed, etc.)
1/2 cup chokecherries, dried
6 chipotle chilis
1 teaspoon mustard powder
1 teaspoon onion powder
1 tablespoon sea salt
1/3 cup extra virgin olive oil 2 cloves garlic, crushed
6 eggs
1⁄2 cup goat feta cheese
6 slices sourdough bread (preferable jalapeño and cheddar bread)

Equipment:

Fire pit and grill grate

- Serves 4 -

HOW TO MAKE IT

  1. Light your fire and let it burn down for one hour.

  2. In a mortal and pestle add the chokecherry and chilis, and pound until it starts to break down. Add the mustard, onion, and sea salt. Blend well, add the garlic, and blend again.

  3. In a bowl, add the pheasant breast and olive oil. Add the dry rub and mix well.

  4. Place the pheasant breast on the grill that has been pre- heated. Cook for five minutes each side, or until it get some caramelized brown colour to it.

  5. While cooking the pheasant, add a frying pan to the grill, add some extra virgin olive oil, and fry up your eggs sunny-side up. Add the goat feta to the top of the eggs so it can melt down.

  6. Add some olive oil and salt to the slices of sourdough and grill the bread.

  7. Now to assemble, add the eggs to the bread and place slices of pheasant on top. Season with sea salt.

To watch the video, head on over to my Youtube cooking channel.