Pheasant & Fresh Asparagus Salad

This elegant salad features tender, poached pheasant meat paired with crisp-tender fresh asparagus. The game bird is gently simmered with aromatic onion, bay leaf, and root vegetables to infuse deep, savory flavor without drying out the meat. The warm dressing, made with cider vinegar and corn oil, adds a bright acidity that cuts through the richness of the pheasant. Finished with fresh chives, this dish balances earthy game notes with fresh spring vegetables.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Salads

Difficulty: Advanced

Servings: 6

Calories: 450

Dietary: Gluten-free

Description

This elegant salad features tender, poached pheasant meat paired with crisp-tender fresh asparagus. The game bird is gently simmered with aromatic onion, bay leaf, and root vegetables to infuse deep, savory flavor without drying out the meat. The warm dressing, made with cider vinegar and corn oil, adds a bright acidity that cuts through the richness of the pheasant. Finished with fresh chives, this dish balances earthy game notes with fresh spring vegetables.

Ingredients

2 1/4 pound Pheasant
1 1/2 teaspoon Salt
1 Clove
1/2 Bay Leaf
1 Onion
2/3 cup Corn oil
1 Carrot, sliced
1 Stalk celery, halved
4 1/2 cup Fresh asparagus, cut in 2" pieces
2 tablespoon Cider vinegar
1/8 teaspoon Pepper
1/8 teaspoon Sugar
2 tablespoon Chopped chives
1 Leek, white part, sliced

Directions

1
Sprinkle the pheasant and giblets with 1 teaspoon of salt. Place in a large pot and cover with water.
2
Bring the water to a boil, then reduce heat to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface.
3
Pierce the onion with the clove and secure the bay leaf to it. Add the spiced onion to the pot with the pheasant.
4
Simmer the pheasant uncovered for 1 1/2 hours until tender.
5
After 30 minutes of simmering, add the sliced leeks, carrot, and celery to the broth. Continue cooking until the pheasant is done.
6
Remove the pheasant from the broth and set aside to cool slightly. Strain the broth if desired, keeping it warm.
7
Bring the broth back to a boil. Add the asparagus stem pieces and simmer for 8 minutes.
8
Add the asparagus tips and continue simmering for 7 more minutes until tender-crisp.
9
Remove the pheasant meat from the bones, discarding the bones and skin, and cut the meat into even pieces.
10
Remove the asparagus from the broth and add it to the bowl with the pheasant meat. Allow to cool to room temperature.
11
In a small bowl, whisk together the cider vinegar, remaining 1/2 teaspoon salt, pepper, sugar, and corn oil to make the dressing.
12
Toss the pheasant and asparagus gently with the dressing until evenly coated.
13
Sprinkle with chopped chives and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 25g39%
Saturated Fat 3g15%
Cholesterol 120mg40%
Sodium 300mg13%
Total Carbohydrate 10g4%
Dietary Fiber 3g12%
Sugars 2g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This salad can be stored in an airtight container in the refrigerator for up to 2 days. The flavors often improve after resting overnight.

Substitutions: If pheasant is unavailable, substitute with a whole chicken or turkey legs for a milder flavor. You can also use olive oil instead of corn oil for a fruitier dressing.

Tip: Ensure the asparagus is cut into uniform pieces so it cooks evenly. The tough woody ends should be trimmed before cutting.

Keywords: pheasant, asparagus, salad, poached, cider vinaigrette, game bird, spring, light dinner, elegant, healthy, low carb, gluten free, chives, onion, broth

Read it online: https://www.chefs-mate.com/recipe/pheasant-fresh-asparagus-salad/