Pheasant Salad

Course : Salads
Serves: 3
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Ingredients:

1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/8 teaspoon salt
1 pound whole pheasant breast --with skin attached
1 spray 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 and toasted
 

Preparation / Directions:

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


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