Pheasant & fresh asparagus salad
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Pheasant & fresh asparagus salad
  Pheasant    Asparagus    Salad  
Last updated 6/12/2012 12:50:42 AM. Recipe ID 12160. Report a problem with this recipe.
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      Title: Pheasant & fresh asparagus salad
 Categories: Wildgame, Pheasant, Salads
      Yield: 6 Servings
  2 1/4 lb Pheasant
  1 1/2 ts Salt
      1    Clove
    1/2    Bay leaf
      1    Onion
    2/3 c  Sliced leeks, white part
      1 md Carrot, sliced
      1    Stalk celery, halved
  4 1/2 c  Fresh asparagus, cut in 2"
      2 tb Cider vinegar
    1/8 ts Pepper
    1/8 ts Sugar
    1/4 c  Corn oil
      2 tb Chopped chives
  Sprinkle pheasant and giblets with 1 teaspoon salt. Cover with water
  and bring to a boil. Skim as needed. Use clove to apike bay leaf onto
  onion, add to pheasant. Reduce heat and simmer 1 1/2 hours. After
  pheasant has cooked 30 minutes, add leeks, carrot and celery;
  continue cooking, uncovered, the remaining time. At the end of the
  cooking time, remove pheasant from the pan. Strain broth, then bring
  to a boil again. Add asparagus stem pieces and simmer in broth for 15
  minutes, adding tips after 8 minutes. Remove pheasant meat from
  bones, cut in even pieces. Remove asparagus from broth; add to
  pheasant and cool. Mix vinegar with 1/2 teaspoon salt, pepper, sugar
  and oil. toss pheasant and asparagus with dressing. Sprinkle with
  chives and serve.

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Recipe ID 12160 (Apr 03, 2005)

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