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CATEGORY CUISINE TAG YIELD
Pheasant, Salads, Wildgame 6 Servings

INGREDIENTS

2 1/4 lb Pheasant
1 1/2 t Salt
1 Clove
1/2 Bay leaf
1 Onion
2/3 c Sliced leeks, white part
only
1 Carrot, sliced
1 Stalk celery, halved
4 1/2 c Fresh asparagus, cut in 2"
pieces
2 T Cider vinegar
1/8 t Pepper
1/8 t Sugar
1/4 c Corn oil
2 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 461
Calories From Fat: 136
Total Fat: 15.2g
Cholesterol: 148.5mg
Sodium: 760.3mg
Potassium: 650.3mg
Carbohydrates: 17.6g
Fiber: <1g
Sugar: 10.1g
Protein: 59.7g


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