Pulled Pheasant Sandwich:

Recipe courtesy of Chef Derek Simcik, Executive Chef

Atwood Café, Chicago, Il

 

Brine Mix:

2cups sugar

2cups salt

½ cup whole coriander

½ cup whole all spice

¼ cup whole pepper corns

3 quarter limes

2 quarter lemons

1 quarter orange

        Put all ingredients in a tall stock pot and fill pot 2/3 full with water. Bring water to a boil, once all sugar and salt has dissolved into the water; remove pot from fire and let brine mix cool.

 

BBQ Sauce:

1 c. strong black coffee

1 c. Worcestershire sauce

1 c. ketchup

1/2 c. cider vinegar

1/2 c. brown sugar

3 tbsp. chili powder

2 tsp. salt

2 c. chopped onions

1/4 c. minced hot chili peppers

6 cloves garlic, minced

        Combine all ingredients in a saucepan and simmer 25 minutes. Strain or puree in a blender or food processor. Refrigerate between uses.

 

Slaw:

2ea. Celery root

1 bunch of celery

2 cup mayo

½ cup of whole grain mustard

Sugar and salt to taste

2 cups buttermilk

1/3 cup lemon juice

          Peel and thinly slice celery and celery root. Mix remaining ingredients into a mixing bowl and pour over the celery and celery root mix. Season to taste.

 

Procedure:

        Put all cleaned pheasant meat into a plastic container. Once brine mix is cooled pour over the meat, seal the container and refrigerate for at least 24 hours no more than 48 hours.

Once the meat has been brined remove from liquid and dry off. Put into a hotel pan or roasting pan about 4-6 inches deep and add ½ cup of apple cider vinegar, and cover with chicken stock. Cover pans with foil and put into a 300 degree oven for about 2 hours or until the meat falls apart. Remove from oven and let cool.

         Once meat is cooled, shred meat into thin small pieces, mix with bbq sauce, scoop on to a bun and top with slaw… crack open a cold beer and enjoy.