| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Wildgame, Pheasant, Salads |
6 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Pheasant |
| 1 1/2 |
ts |
Salt |
| 1 |
|
Clove |
| 1/2 |
|
Bay leaf |
| 1 |
|
Onion |
| 2/3 |
c |
Sliced leeks, white part only |
| 1 |
md |
Carrot, sliced |
| 1 |
|
Stalk celery, halved |
| 4 1/2 |
c |
Fresh asparagus, cut in 2" pieces |
| 2 |
tb |
Cider vinegar |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Sugar |
| 1/4 |
c |
Corn oil |
| 2 |
tb |
Chopped chives |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest by wayne <Wayne@Wilmington.Net> on Mar 30,
1998
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