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Pheasant & Fresh Asparagus Salad

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“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.”
2hrs 15mins

Ingredients Nutrition


  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.

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