Game Bird Salad with Bacon

INGREDIENTS:

• 3 cups cooked diced game bird (Pheasant, Chucker, Quail or any combination)
• 4 strips bacon, cooked and crumbled
• 1 can (8oz) sliced water chestnuts, drained
• 2 ribs celery, thinly sliced
• 1 cup seedless green grapes, halved
• 3/4 cup mayonnaise
• 1 tablespoon parsley, fresh or dried
• 2 tablespoons finely minced green onions
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• dash Worcestershire sauce
• salt and pepper, to taste

PREPARATION:

Combine first game bird, bacon, water chestnuts, celery, and grapes in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with game bird mixture, using as much or as little as necessary to moisten as desired. You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving.
For a luncheon dish, serve over slices of ripe avocado and lettuce leaves. Spread on crackers or make sandwiches.

Tags: Chukar, Grouse, Pheasant, Quail, Recipes