Pheasant & Fresh Asparagus Salad

Name: Pheasant & Fresh Asparagus Salad
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 3-4 serving(s)
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

Submitted by Iowahorse

"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."

Download

Ready In:: 2hrs 15mins
Ingredients:: 14
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

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.