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Pheasant Kathleen Salad

Here's how you make Pheasant Kathleen Salad
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  • Servings: 4
  • Prep: 30m
  • Cook: 10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 8 large strawberries (sliced, fresh)
  • 2 heads Bibb lettuce (or leaf lettuce)
  • 1 cup crumbled blue cheese (Stilton)
  • 1/4 cup chopped fresh parsley
  • 1 cup sliced celery (peeled)
  • 1 1/2 cups raisins (fresh blueberry raisins)
  • 2 whole tomatoes (cut into wedges)
  • 2 pounds pheasant breasts (whole, 1 pound each breast)
  • 1/2 cup all-purpose flour (seasoned)
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • POPPY SEED DRESSING
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground white pepper
  • 2 teaspoons dry mustard
  • 1/2 cup white vinegar
  • Vegetable salad oil (two cups)
  • 1/4 cup chopped yellow onion
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly-ground black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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