Free Recipe Pheasant and Fresh Asparagus Salad
Recipe Type: W Recipes
Recipe Preparation: boil
Cooking Ingredients for Pheasant and Fresh Asparagus Salad Recipe
2-1/4 lb Pheasant
1-1/2 ts Salt
1 Clove
1/2 Bay leaf
1 Onion
2/3 c Sliced leeks, white part
-only
1 md Carrot, sliced
1 Stalk celery, halved
4-1/2 c Fresh asparagus, cut in 2
-pieces
2 tb Cider vinegar
1/8 ts Pepper
1/8 ts Sugar
1/4 c Corn oil
2 tb Chopped chives
Pheasant and Fresh Asparagus Salad Preparation
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. Posted to MM-Recipes Digest by wayne <Wayne@Wilmington.Net> on Mar 30, 1998
Cooking Temperature:
Recipe Serves: 6
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