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Sherried Pheasant And Raspberry Salad
A refreshing and absolutely delectable salad. There is no doubt that you will love this raspberry and pheasant salad!
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course
Main Course
Cuisine
American
Servings
6
Ingredients
Salad
Olive Oil
Salt
Pepper
4-6
MacFarlane pheasant breasts
Garden Lettuce
trimmed and cleaned
Raspberries
Vinaigrette
3
Tbsp
Extra Virgin Olive Oil
1
Tbsp
White Wine Vinegar
Instructions
Salad
Heat olive oil in a large saucepan over medium high heat.
Season pheasant with salt and pepper.
Place pheasant in hot oil, cover, and cook until cooked through, turning once midway in cooking (about 6-8 minutes total).
Uncover and pour sherry over pheasant in hot pan; most of it should bubble away, leaving a bit of sauce.
Remove from heat, slice pheasant and set aside.
Assemble salads of lettuce, pheasant and raspberries, drizzled with vinaigrette.
Vinaigrette
Add everything to a small jar, tighten the lid, and shake until mixed thoroughly.
Notes
Optional add-ins for the Vinaigrette:
Fresh black pepper
Pinch of salt
1/4 teaspoon Dijon mustard
A small spoonful of mayo, sour cream, Greek yogurt, or cream
A small pinch of sugar
Chopped herbs (fresh or dried)
Reprinted with permission from Rhubarb & Venison Blogspot. Beth S.
Topics
Entrees, Pheasant Breast