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Pheasant and Fresh Asparagus Salad

Origin: U.S.A.

2 1/4 lb Pheasant
1 1/2 tsp Salt
1 x Clove
1/2 x Bay leaf
1 x Onion
2/3 cup Sliced leeks, white part only
1 med Carrot, sliced
1 stalk celery, halved
4 1/2 cup Fresh asparagus, cut in 2" pieces
2 tbl Cider vinegar
1/8 tsp Pepper
1/8 tsp Sugar
1/4 cup Corn oil
2 tbl 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.