Asian Pheasant Salad
MacFarlane Pheasant Original
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 mein noodles and evenly drizzle with dressing. For added flavor, add chopped red cabbage, slivered almonds or mandarin oranges.
Yield: 4 servings
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