Shredded Pheasant Salad with Warm Bacon Dressing

National Food Day is a fine moment for a game-bird salad built on real, whole ingredients. Roasted pheasant is shredded over mixed greens and crisp apple, then finished with a warm bacon-shallot dressing brightened by cider vinegar and honey.

Serves 4 · 25 min prep · 70 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 14g carbs
• 31g fat
• 3g fiber

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Ingredients

• 1 (about 2.5 lb) whole pheasant
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 6 slices thick-cut bacon
• 1, minced shallot
• 3 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 8 cups mixed salad greens
• 1 small head, torn radicchio
• 1, thinly sliced crisp apple
• 1/2 cup toasted pecans
• 1/3 cup crumbled blue cheese
• 1 tsp fresh thyme leaves

Instructions

1. 1Pat the pheasant dry inside and out, then season the cavity and skin generously with salt and pepper. Rub the skin with olive oil and tuck the wings under so they brown evenly.
2. 2Place the bird breast-side up on a rack set in a roasting pan. Roast in a preheated 375°F oven until the thickest part of the thigh registers 160°F and the juices run clear, about 50 to 60 minutes.
3. 3Transfer the roasted pheasant to a cutting board and tent loosely with foil. Rest 15 minutes so the juices redistribute and the meat stays tender.
4. 4While the bird rests, cook the bacon in a large skillet over medium heat until deeply crisp and the fat is rendered, 8 to 10 minutes. Transfer bacon to a paper-towel-lined plate; leave the hot drippings in the pan.
5. 5Add the minced shallot to the bacon fat and cook, stirring, until softened and fragrant, about 2 minutes. Whisk in the apple cider vinegar, Dijon, and honey; simmer 30 seconds until the dressing looks glossy and emulsified. Season with salt and pepper and keep warm over low heat.
6. 6Pull the pheasant meat from the bones in generous bite-size shreds, discarding skin if very crisp or chopping it finely to fold back in for texture. Keep the meat slightly warm.
7. 7In a large wide bowl, combine the mixed greens and torn radicchio. Add the warm shredded pheasant, apple slices, toasted pecans, and most of the crumbled blue cheese.
8. 8Drizzle the warm bacon dressing over the salad and toss gently so every leaf is lightly coated and the greens just begin to wilt at the edges.
9. 9Crumble the reserved bacon over the top, finish with remaining blue cheese and fresh thyme, and serve immediately while the vinaigrette is still warm.