Pheasant & Fresh Asparagus Salad |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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I just can't recall where I got this recipe, but I've made it twice and liked it even better the second time,..thought others should try it. Ingredients:
2 1/4 lbs pheasants |
1 1/2 teaspoons salt |
1 clove |
1/2 bay leaf |
1 onion |
2/3 cup sliced leek, white part only |
1 medium carrot, sliced |
1 stalk celery, halved |
4 1/2 cups fresh asparagus, cut in 2 inch pieces |
2 tablespoons cider vinegar |
1/8 teaspoon pepper |
1/8 teaspoon sugar |
1/4 cup corn oil |
2 tablespoons chopped chives |
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.
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