| 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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