Pheasant & Fresh Asparagus Salad Recipe

Directions:

1. Sprinkle pheasant and giblets with 1 teaspoon salt.
2. Cover with water and bring to a boil.
3. Skim as needed.
4. Use clove to apike bay leaf onto onion, add to pheasant.
5. Reduce heat and simmer 1 1/2 hours.
6. After pheasant has cooked 30 minutes, add leeks, carrot and celery; continue cooking, uncovered, the remaining time.
7. At the end of the cooking time, remove pheasant from the pan.
8. Strain broth, then bring to a boil again.
9. Add asparagus stem pieces and simmer in broth for 15 minutes, adding tips after 8 minutes.
10. Remove pheasant meat from bones, cut in even pieces.
11. Remove asparagus from broth; add to pheasant and cool.
12. Mix vinegar with 1/2 teaspoon salt, pepper, sugar and oil.
13. Toss pheasant and asparagus with dressing.
14. Sprinkle with chives and serve.