Pheasant and Fresh Asparagus SaladIngredients: - 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 |
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