Pheasant Salad

Name: Pheasant Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 3 Tbsps dried cranberries; 0 teaspoons ground allspice; 1 Tbsp coarsely chopped skinned hazelnuts, toasted; 0 teaspoons pepper; 0 teaspoons pepper; 454 grams whole pheasant breast, with skin attached; 2 Tbsps raspberry-flavored vinegar; 237 milliliters thinly sliced red cabbage; 3 liters gourmet salad greens; 0 teaspoons salt; 0 teaspoons salt; 2 teaspoons vegetable oil; 3 Tbsps water

You can never have too many main course recipes, so give Pheasant Salad a try. This recipe serves 3. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 358 calories, 32g of protein, and 16g of fat. A mixture of raspberry-flavored vinegar, ground allspice, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Combine first 3 ingredients; rub over pheasant beneath the skin (skin should be loose).

Ingredients you will need

Pheasant

Dry Seasoning Rub

Place breast, skin side up, on a broiler pan coated with cooking spray. Lightly coat breast with cooking spray. Insert meat thermometer into meat, making sure not to touch bone; bake at 400 for 45 minutes or until thermometer registers 18

Ingredients you will need

Cooking Spray

Bone

Meat

Equipment you will use

Kitchen Thermometer

Broiler Pan

Oven

Let stand 10 minutes. Discard skin; thinly slice breast, and set aside.

Combine salad greens and cabbage in a bowl.

Ingredients you will need

Greens

Cabbage

Equipment you will use

Bowl

Combine vinegar, water, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Reserve 1 tablespoon vinaigrette; set aside.

Ingredients you will need

Vinaigrette

Vinegar

Pepper

Water

Salt

Cooking Oil

Equipment you will use

Whisk

Pour remaining vinaigrette over greens mixture, tossing gently to coat. Arrange 2 cups greens mixture on each of 3 salad plates. Divide pheasant evenly among salads; sprinkle each with 1 tablespoon cranberries and 1 teaspoon hazelnuts.

Ingredients you will need

Cranberries