Pheasant & Fresh Asparagus Salad

Made This Recipe? Add Your Photo

Total Time
2hrs 15mins
Prep
15 mins
Cook
2 hrs

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.

Skip to Next Recipe

Ingredients

Nutrition

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.