Pheasant Salad
14 ingredients
4 steps
Ingredients
- 1/4 teaspoon ground allspice
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 (1-pound) whole pheasant breast, with skin attached
- Cooking spray
- 12 cups gourmet salad greens
- 1 cup thinly sliced red cabbage
- 2 tablespoons raspberry-flavored vinegar
- 3 tablespoons water
- 1 1/2 teaspoons vegetable oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons dried cranberries
- 1 tablespoon coarsely chopped skinned hazelnuts, toasted
Directions
-
1Preheat oven to 400°.
-
2Combine first 3 ingredients; rub over pheasant beneath the skin (skin should be loose). 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 180°. Let stand 10 minutes. Discard skin; thinly slice breast, and set aside.
-
3Combine salad greens and cabbage in a 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. 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. Drizzle reserved vinaigrette over salads.
-
4Note: To get a 1-pound pheasant breast, have your butcher portion a 2 1/4-pound pheasant; reserve remaining pieces for another use.
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