Pheasant & Fresh Asparagus Salad π₯
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4-6
Calories: 858.4 per serving
Cuisine: Southwestern U.S.
Keywords: Poultry, Wild Game, Vegetable, Meat, Southwestern U.S., Potluck, Winter, Weeknight, < 4 Hours
Description:
This Pheasant & Fresh Asparagus Salad is a delightful dish that strikes the perfect balance between savory pheasant, crisp asparagus, and a tangy vinaigrette dressing. πΏπ¦ It’s a recipe that’s bound to impress at potlucks or cozy weeknight dinners. Inspired by the flavors of the Southwestern U.S., this salad brings together the best of both worldsβwild game and fresh produce.
Ingredients:
- 2 1/4 pheasants, whole
- 1 1/2 teaspoons salt, divided
- 1 clove
- 1 bay leaf
- 1/2 onion
- 1 leek, sliced
- 2/3 carrot, chopped
- 1 celery stalk, chopped
- 1 bunch fresh asparagus
- 1 tablespoon cider vinegar
- 1/4 teaspoon pepper
- 2 teaspoons sugar
- 2 tablespoons oil (olive oil works great!)
- 1/4 cup chives, chopped (for garnish)
Instructions:
| Step | Instructions |
|---|---|
| 1 | Prepare Pheasant: Sprinkle the pheasant and giblets with 1 teaspoon of salt. |
| 2 | Boil Pheasant: Place the pheasant in a large pot, cover with water, and bring to a boil. Skim off any foam that rises to the surface as needed. |
| 3 | Add Aromatics: Use the clove to spike the bay leaf onto the onion, then add it to the pot with the boiling pheasant. |
| 4 | Simmer: Reduce the heat to low and let the pheasant simmer gently for about 1 1/2 hours. |
| 5 | Add Vegetables: After the pheasant has been cooking for 30 minutes, add in the leeks, carrots, and celery. Continue cooking, uncovered, for the remaining time. |
| 6 | Prepare Asparagus: While the pheasant is cooking, prepare the asparagus by trimming off the tough ends. Cut the stems into small pieces, reserving the tips for later. |
| 7 | Cook Asparagus: Once the pheasant is done cooking, remove it from the pot and set it aside. Strain the broth, then bring it back to a boil. Add the asparagus stem pieces to the boiling broth and simmer for 15 minutes. Add the tips in during the last 8 minutes of cooking. |
| 8 | Assemble Salad: Remove the pheasant meat from the bones and cut it into even pieces. Remove the asparagus from the broth and add it to the pheasant meat. Let everything cool down a bit. |
| 9 | Make Dressing: In a small bowl, whisk together the cider vinegar, remaining 1/2 teaspoon of salt, pepper, sugar, and oil to create a tangy dressing. |
| 10 | Toss & Serve: Drizzle the dressing over the pheasant and asparagus, tossing gently to coat everything evenly. Sprinkle with chopped chives for a burst of fresh flavor. Serve your Pheasant & Fresh Asparagus Salad as a main dish or a hearty side. Enjoy! πΏπ₯ |
Nutritional Information (Per Serving):
- Calories: 858.4
- Total Fat: 50.2g
- Saturated Fat: 11.7g
- Cholesterol: 241.8mg
- Sodium: 1333.3mg
- Total Carbohydrates: 17.1g
- Dietary Fiber: 6g
- Sugar: 7.5g
- Protein: 82.7g
Notes:
- This salad is a wonderful way to enjoy the flavors of wild game, combined with the freshness of asparagus.
- Feel free to adjust the seasoning in the dressing to your liking. Some may prefer a bit more tanginess from the vinegar, or a touch more sweetness from the sugar.
- Serve this salad chilled or at room temperature for the best flavor.
This Pheasant & Fresh Asparagus Salad is a true celebration of seasonal flavors, perfect for gatherings with loved ones or simply treating yourself to a delicious and nutritious meal. πΏβ¨
