Pheasant Kathleen Salad

4
Servings
30m
Prep Time
10m
Cook Time
40m
Ready In


"From Wild Game Cooking Made Easy by John Schumacher."

Original recipe yields 4 servings
OK
  • POPPY SEED DRESSING

Nutritional

  • Serving Size: 1 (934.9 g)
  • Calories 1137.9
  • Total Fat - 24.6 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 198.1 mg
  • Sodium - 1558.3 mg
  • Total Carbohydrate - 162.7 g
  • Dietary Fiber - 12.1 g
  • Sugars - 119.8 g
  • Protein - 75.3 g
  • Calcium - 311.5 mg
  • Iron - 7.1 mg
  • Vitamin C - 65.9 mg
  • Thiamin - 0.5 mg

TO ASSEMBLE SALAD PLATE


Step 1

Chill 4 dinner plates.

Step 2

Arrange clockwise on a plate: a nest of lettuce, sliced strawberries, blueberry raisins, celery, 2 tomato wedges. Set aside.

TO PREPARE PHEASANT BREASTS


Step 3

Remove skin and bones from breasts.

Step 4

Cut each whole breast into 8 strips the size of your little finger. Roll in flour. Shake off excess flour.

Step 5

Heat oil hot in a skillet and saute pheasant fingers until done.

Step 6

Splash with Worcestershire sauce. Remove to a warm plate.

POPPY SEED DRESSING


Step 7

Place all ingredients, except poppy seeds, in a blender container. Blend one minute.

Step 8

Remove from blender, add poppy seeds, and mix well. (This dressing keeps refrigerated up to two weeks. Always shake well before using).

Step 9

Place cooked pheasant fingers in lettuce nest and serve with Poppy Seed Dressing.

Step 10

Garnish with freshly ground black pepper.

Tips & Variations


No special items needed.