I made Crock Pot Cinnamon and Saffron Pheasant the other night for dinner. Since it is only the two of us, I decided to turn the leftovers into pheasant salad (like chicken salad) sandwiches for lunch.
Cinnamon Saffron Pheasant Salad Sandwiches
Yields: 2 sandwiches (although there was enough salad to make 4 sandwiches)
4 slices gluten free bread
leftover pheasant meat
1/4 red onion, finely diced
1 celery stalk, small dice
3 squeezes mayonnaise (about 1/4 cup)
1 tablespoon chopped fresh parsley
1/4 teaspoon saffron
1/4 teaspoon cinnamon
Kosher salt and freshly ground black pepper, to taste
Cut the pheasant into a 3/4-inch dice. Place the pheasant in a bowl; add the mayonnaise, cinnamon, saffron, onion, celery, parsley, salt and pepper (to taste) and toss well.
Scoop desired amount of pheasant salad on gluten free bread. Top with lettuce and tomato slices.