The holiday celebrations are over and it is time to think about eating healthy in 2017! When I think about eating healthy I always think pheasant! Did you know that pheasant is even healthier than chicken? A pheasant leg is 134 calories. A chicken tender has 263 calories. The pheasant leg is also higher in Vitamin A, Vitamin C, Calcium, and Iron. Let’s see, that means I can have a glass of wine with my pheasant and it adds up to about the same amount of calories as one chicken tender. I’m convinced!
Actually, I think we could do even better than that in our quest for healthy eating. Our cookbook has some delicious salad recipes that will offer you healthy protein from pheasant but also some other yummy ingredients to help you eat healthy with a smile. I’ll share one of our recipes with you right now, but be sure to download our cookbook to discover more healthy pheasant alternatives. Visit our online store or our retail store in Janesville, Wisconsin to make your pheasant choices. Here’s to making 2017 a year of healthy choices!
Asian Pheasant Salad
MacFarlane Pheasant Original
Prep Time: 30 minutes
2 tablespoons brown sugar
2 teaspoon soy sauce
1 tablespoon sesame or olive oil
1/4 cup vegetable oil
3 tablespoons white or rice vinegar
1 ½ pounds MacFarlane Pheasant breast strips
Garlic powder, salt and pepper to taste
2 tablespoons olive oil
1 head lettuce, shredded
3 green onions, chopped
1 tablespoon toasted sesame seeds
1-5 ounce package chow mein noodles
In a small mixing bowl, add all dressing ingredients; mix together. Allow flavors to blend 30 minutes before serving.
In a medium mixing bowl add pheasant. Sprinkle garlic powder, salt and pepper over both sides of pheasant strips; let stand for 10 to 15 minutes. In a medium fry pan, over medium heat,add olive oil, heat. Add pheasant, cook each side for 5 to 7 minutes. Be careful not to overcook. Remove pheasant from heat; cover to keep moist until serving.
In a medium mixing bowl, add lettuce and onions, mix together. Divide lettuce mixture evenly on 4 dinner plates, top each plate with several strips of pheasant, chow mien noodles and evenly drizzle with dressing. For added flavor, add chopped red cabbage, slivered almonds or mandarin oranges.
Yield: 4 servings