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.
Title: Pheasant & fresh asparagus salad
Categories: Wildgame, Pheasant, Salads
Yield: 6 Servings
2 1/4 lb Pheasant
1 1/2 ts Salt
1/2 Bay leaf
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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