Created by lazyme on January 21, 2015
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.
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.
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.