Pheasant Salad Recipe

Name: Pheasant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ 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

Servings: persons

1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/8 teaspoon salt
1 (1-pound) whole pheasant breast, with skin attached
Cooking spray
½ 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

1
Preheat oven to 400u00b0.
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 400u00b0 for 45 minutes or until thermometer registers 180u00b0. 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.
4
Note: To get a 1-pound pheasant breast, have your butcher portion a 2 1/4-pound pheasant; reserve remaining pieces for another use.

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 teaspoon ground allspice, 1/4 teaspoon pepper, 1/8 teaspoon salt, 1 (1-pound) whole pheasant breast, with skin attached, and more.

Yes, Pheasant Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pheasant Salad

How did you like this recipe?

Frequently Asked Questions