Pheasant & Asparagus Salad
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- 2 1/4 lbs pheasants
- 1 1/2 teaspoons salt
- 1 clove
- 1/2 bay leaf
- 1 onion
- 2/3 cup sliced leeks, white part only
- 1 medium carrot, sliced
- 1 stalk celery, halved
- 4 1/2 cups fresh asparagus, cut in 2 inch pieces
- 2 tablespoons cider vinegar
- 1/8 teaspoon pepper
- 1/8 teaspoon sugar
- 1/4 cup corn oil
- 2 tablespoons chopped chives
Sprinkle pheasant and giblets with 1 teaspoon salt.
Cover with water and bring to a boil.
Skim as needed.
Use clove to spike 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.