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    You are in: Home / Recipes / Pheasant & Fresh Asparagus Salad Recipe
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    Pheasant & Fresh Asparagus Salad

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Iowahorse's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sprinkle pheasant and giblets with 1 teaspoon salt.
    2. 2
      Cover with water and bring to a boil.
    3. 3
      Skim as needed.
    4. 4
      Use clove to apike bay leaf onto onion, add to pheasant.
    5. 5
      Reduce heat and simmer 1 1/2 hours.
    6. 6
      After pheasant has cooked 30 minutes, add leeks, carrot and celery; continue cooking, uncovered, the remaining time.
    7. 7
      At the end of the cooking time, remove pheasant from the pan.
    8. 8
      Strain broth, then bring to a boil again.
    9. 9
      Add asparagus stem pieces and simmer in broth for 15 minutes, adding tips after 8 minutes.
    10. 10
      Remove pheasant meat from bones, cut in even pieces.
    11. 11
      Remove asparagus from broth; add to pheasant and cool.
    12. 12
      Mix vinegar with 1/2 teaspoon salt, pepper, sugar and oil.
    13. 13
      toss pheasant and asparagus with dressing.
    14. 14
      Sprinkle with chives and serve.

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    Ratings & Reviews:

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    Nutritional Facts for Pheasant & Fresh Asparagus Salad

    Serving Size: 1 (498 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 858.3
     
    Calories from Fat 451
    52%
    Total Fat 50.2 g
    77%
    Saturated Fat 11.6 g
    58%
    Cholesterol 241.7 mg
    80%
    Sodium 1333.3 mg
    55%
    Total Carbohydrate 17.0 g
    5%
    Dietary Fiber 5.9 g
    23%
    Sugars 7.5 g
    30%
    Protein 82.7 g
    165%

    The following items or measurements are not included:

    cloves

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