Pheasant Kathleen Salad
Recipe: #16882
January 21, 2015
Categories: Fresh Tomatoes, Dinner, Main Dish, Salads, Meat Salad, Game, Pheasant, North American, Easy/Beginner Cooking, Quick Meals, Entertaining, Mother's Day, Summer, Weeknight Meals, Blender, Skillet, Stove Top, No Eggs more
"From Wild Game Cooking Made Easy by John Schumacher."
Original recipe yields 4 servings
Ingredients
- POPPY SEED DRESSING
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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
Step by Step Method
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.
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