- 1 whole MacFarlane pheasant
- 1 quart pheasant, turkey or chicken broth
- 1 medium fennel bulb, chopped
- 2 teaspoons fennel pollen
- 1-2 tablespoons green fennel seeds (optional)
- 1 tablespoon mint leaves, chopped
- 1 small, red hot chile, minced
- zest and juice of a lemon
- 1/4 cup good olive oil
- salt and black pepper to taste
Bring the broth to a simmer in a lidded pot. Turn the heat off and drop the pheasant breasts in.
Make sure they are submerged. Cover the pot.
Meanwhile, chop the fennel bulb into pieces you would want to eat, roughly the size of a
thumbnail. Add all the remaining ingredients and set aside.
The pheasant breasts should be fully cooked in 20 minutes. (Save the broth for soup or
something else. It will keep in the fridge a week or so.) When the pheasant is cool enough to
handle, shred it into pieces with your hands.
Mix everything together and let this sit, covered, at room temperature for an hour or so before
eating. You can also store it overnight in the fridge.
Yield: 2 servings
Prep Time: 15 minutes
Cook time: 20 minutes