Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4      teaspoon  ground allspice
     1/4      teaspoon  pepper
     1/8      teaspoon  salt
  1              whole  pheasant breast
                        --with skin attached
                        --1 pound breast
                        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 hazelnuts
                        --skinned & toasted

Preparation:

1. Preheat oven to 400 oF. 2. Combine 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 oF for 45 minutes or until thermometer registers 180 oF. Let stand 10 minutes. Discard skin; thinly slice breast, and set aside. 3. Combine 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. Note: To get a 1-pound pheasant breast, have your butcher portion a 2 1/4 pound pheasant; reserve remaining pieces for another use.

Nutritional Information:

29 Calories (kcal); 2g Total Fat; (66% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 270mg Sodium