Pheasant salad

This is a very different way of serving pheasant.  It can be served as a starter, as a main course or as

a supper dish.  It is also not out of place in the summer when pheasants are out of season.

It should be made well ahead of serving.

Preparation Time: 20 Mins

Cooking Time: 40 Mins

Total Time: 17 Hrs

Ingredients

For 4 servings…

1                    Pheasant   

1                    Onion  - peeled       

1                    Carrot       

1 stick              Celery       

2 sprigs            Parsley      

  Salt              

For the dressing

30 cl               Olive oil     

½                   Lemon  - juice of      

1 tbs               Vinegar  - red wine   

1                    Clove        

1                    Bay leaf     

1½ tbs            Pine nuts   

1½ tbs            Raisins      

  Salt              

  Pepper  - mignonette        

½ tbs              Sugar  - granulated   

1 pinch            Chillies  - crushed     

To serve

  Salad leaves  - bitter         

Method

Put the pheasant into a saucepan with the onion, carrot, celery and parsley.  Cover with water, bring

to the boil and add the salt.  Simmer for 40 minutes, then remove the pheasant and leave it to cool.

Remove each breast whole and carefully cut it into thick strips.  Place these in a large bowl.  Remove

any meat off the legs carefully, cutting these into nice strips which will blend in with the breast meat. 

Add to the bowl.

Pour the oil into a small bowl, and add the lemon juice.  Add the vinegar, the clove, bay leaves, pine

nuts and raisins and season with plenty of salt and pepper to taste.  Mix all the ingredients together,

add the sugar and hot red pepper flakes, mix again and pour all over the pheasant strips.  Mix

everything very well together ensuring that every bit of meat is well coated, then cover and refrigerate

 for at least 12 hours before serving.

When needed, remove the salad from the fridge and let it stand until it reaches room temperature. 

Discard the bay leaves and serve on a nest of bitter mixed salad on individual plates.

Wine recommendations

A lightish red wine or a white wine.

Conventional

     Beaujolais Villages

Interesting

     Gamay de Loire

     Mâcon

     Mercurey

     Riesling

Special

     Savennières