Smoked pheasant makes a wonderful salad that can be wrapped in tortillas and cut into pinwheels. Pheasant pinwheels are the perfect recipe for a tailgate lunch after a morning in the field. Prepare the ingredients the night before, enjoy the fruits of your labour, and thank pheasants for outdoor adventure and fine table fare.

This recipe can use a smoked, baked, grilled, poached, or fried pheasant.

Ingredients:

• 1 lb smoked pheasant, chopped (See Smoked Pheasant Snacks or Hot & Spicy Pheasant)
• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• ½ cup red grapes, quartered
• 1 celery rib, diced
• 2 green onions, diced
• 2 tbsp parsley, finely chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• kosher salt and freshly ground black pepper, to taste
• 6 tortillas

Directions:

1. Mix the ingredients in a large bowl and set aside for 10 minutes, allowing the flavours to blend.
2. Place six tortillas on a cutting board and evenly spread the smoked pheasant mixture.
3. Roll the tortillas tight without pushing the meat mixture out of the ends.
4. Cut the tortillas into 1-inch pieces to form pinwheels.