Pheasant & Fresh Asparagus Salad

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 3
• 2 1/4 lbs pheasants
• 1 1/2 teaspoons salt
• 1 clove
• 1/2 bay leaf
• 1 onion
• 2/3 cup sliced leek, part only
• 1 medium carrot, sliced
• 1 stalk celery, halved
• 4 1/2 cups fresh asparagus, cut in 2 inch pieces
• 2 tablespoons cider vinegar
• 1/8 teaspoon pepper
• 1/8 teaspoon sugar
• 1/4 cup corn oil
• 2 tablespoons chopped chives

Recipe

• 1 sprinkle pheasant and giblets with 1 teaspoon salt.
• 2 cover with water and bring to a boil.
• 3 skim as needed.
• 4 use clove to apike bay leaf onto onion, add to pheasant.
• 5 reduce heat and simmer 1 1/2 hours.
• 6 after pheasant has cooked 30 minutes, add leeks, carrot and celery; continue cooking, uncovered, the remaining time.
• 7 at the end of the cooking time, remove pheasant from the pan.
• 8 strain broth, then bring to a boil again.
• 9 add asparagus stem pieces and simmer in broth for 15 minutes, adding tips after 8 minutes.
• 10 remove pheasant meat from bones, cut in even pieces.
• 11 remove asparagus from broth; add to pheasant and cool.
• 12 mix vinegar with 1/2 teaspoon salt, pepper, sugar and oil.
• 13 toss pheasant and asparagus with dressing.
• 14 sprinkle with chives and serve.