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Pheasant & Asparagus Salad


  • 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.

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