Pheasant Salad

Pheasant Salad
Photo by www.myrecipes.com

Ingredients

  • ¼ teaspoon salt
  • 2 tablespoons raspberry-flavored vinegar
  • ¼ teaspoon pepper
  • 1 cup thinly sliced red cabbage
  • 1 tablespoon coarsely chopped skinned hazelnuts, toasted
  • 1 ½ teaspoons vegetable oil
  • ¼ teaspoon ground allspice
  • + 7 more ingredients
    • 1/8 teaspoon salt
    • 3 tablespoons dried cranberries
    • 1/8 teaspoon pepper
    • Cooking spray
    • 3 tablespoons water
    • 12 cups gourmet salad greens
    • 1 (1-pound) whole pheasant breast, with skin attached

Preheat oven to 400°.

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; ...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network