Pheasant & Fresh Asparagus Salad

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.

• Ready In: 2 hrs 15 mins
• Serves: 3-4

Ingredients

• 2 1⁄4 lbs pheasants
• 1 1⁄2 teaspoons salt
• 1  clove
• 1⁄2 bay leaf
• 1  onion
• 2⁄3 cup  sliced leek, white part only
• 1  medium carrot, sliced
• 1  stalk celery, halved
• 4 1⁄2 cups fresh asparagus, cut in 2 inch pieces
• 2  tablespoons cider vinegar
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon sugar
• 1⁄4 cup  corn oil
• 2  tablespoons  chopped chives

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.