Pheasant Salad

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serves 4

4each pheasant breasts

4 each pheasant leg quarters(thigh and leg connected)

1 teaspoon thyme, chopped

2 tablespoons clarified butter

2 each red beets, washed, tops trimmed

1 tablespoon extra virgin olive oil

8 cups baby arugula, washed, dried

4 tablespoons pine nuts, toasted

2 each oranges, peeled, cut into segments

6 tablespoons crumbled gorgonzola

As needed warm sherry vinaigrette

As needed salt and black pepper


Preheat oven to 450 degrees F. In a medium mixing bowl add beets, olive oil, and salt and pepper. Toss beets to evenly coat with oil. Cover beets with foil and cook until fork tender about 1-1 ½ hours.Let beets cool slightly. Peel the beets, and cut into a medium dice. In a medium sauté pan on medium high heat. Add clarified butter. Season each breast and legs with thyme, salt and pepper on both sides. Carefully place each piece of pheasant skin side down in heated sauté pan. Sear pheasant until golden brown before flipping(about 5-6 minutes). Once flipped, cook/ baste the pheasant with the clarified butter from the pan until finished about 5-6 minutes. Reserve/ rest pheasant. Next divide arugula evenly in the center between 4 plates. Place a breast and a leg quarter on each plate. Then drizzle the warm vinaigrette over each salad.(the vinaigrette recipe should yield more than you need). Finally top each salad with pine nuts, oranges, and gorgonzola. Serve.

Warm Sherry Vinaigrette

1 each garlic clove

3 tablespoons cream Sherry

2 tablespoons white-wine vinegar

1 teaspoon Dijon mustard

1 tablespoon shallot, finely chopped

½ teaspoon sugar

1/3 cup olive oil (not extra-virgin)

Mince and mash garlic to a paste with 1/4 teaspoon salt. Cook Sherry, vinegar, mustard, shallot, garlic paste, and sugar in a small saucepan over medium-low heat, whisking, until heated through. Add oil in a slow stream, whisking until emulsified.

Serve immediately. ( can be made the day ahead, just heat through before serving)