Pheasant & Fresh Asparagus Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 lbs: Pheasant,
1 1/2 tsp: 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 cup: Fresh asparagus, cut in 2" pieces
2 tbsp: Cider vinegar,
1/8 tsp: Pepper,
1/8 tsp: Sugar,
1/4 cup: Corn oil,
2 tbsp: Chopped chives,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp