Pheasant Kathleen Salad

Recipe Ingredients

8 tablespoons	120ml	Fresh strawberries - sliced (large)
2		Bibb or leaf lettuce
1 cup	146g / 5.1oz	Crumbled Stilton blue cheese
1/4 cup	59ml	Parsley
1 cup	110g / 3.9oz	Sliced peeled celery
1 1/2 cups	240g / 8.5oz	Fresh blueberry raisins
2		Tomatoes - cut into wedges
2		Pheasant breasts
1/2 cup	31g / 1.1oz	Seasoned flour
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Worcestershire sauce
		Poppy Seed Dressing
1 cup	198g / 7oz	Sugar
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
2 teaspoons	10ml	Dry mustard
1/2 cup	118ml	White vinegar
2 cups	474ml	Vegetable salad oil
1/4 cup	15g / 0.5oz	Onion
2 tablespoons	30ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Garnish
		Freshly-ground black pepper - to taste

Recipe Instructions

To assemble salad plate: Chill 4 dinner plates. Arrange clockwise on a plate: a nest of lettuce, sliced strawberries, blueberry raisins, celery, 2 tomato wedges. Set aside.

To prepare pheasant breast: Remove skin and bones from breasts. Cut each whole breast into 8 strips the size of your little finger. Roll in flour. Shake off excess flour. Heat oil hot in a skillet and saute pheasant fingers until done. Splash with Worcestershire sauce. Remove to a warm plate.

Poppy Seed Dressing: Place all ingredients, except poppy seeds, in a blender container. Blend one minute. Remove from blender, add poppy seeds, and mix well.

This dressing keeps refrigerated up to two weeks. Always shake well before using.

Place cooked pheasant fingers in lettuce nest and serve with Poppy Seed Dressing. Garnish with freshly ground black pepper.

This recipe yields 4 servings.

Source:
Wild Game Cooking Made Easy by John Schumacher

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.