If you are looking to make a great salad for a large group of people this is a great option! You can also adjust the ingredient quantities if you are wanting to make it for yourself and a couple others as well.
Light the charcoal or gas grill; bring to medium high temperature.
Lay out MacFarlane pheasantbreasts on platter; liberally apply Herbs de Provencal, garlic powder and black pepper, allowingto rest for about 10 minutes before grilling.
Once grilled, cool breast meat, remove and discardskin, then roughly chop.
In a large mixing bowl, combine cheeses, walnuts & cranberries,seasoning to taste.
Add cooled, chopped pheasant and mix thoroughly.
Just prior to serving, foldin grapes.
This recipe blossoms with a day or two in the refrigerator; bring to room temperatureprior to serving.
Notes
Omit grapes and serve in phyllo cups as an appetizer. This recipe is written for restaurants for a group of 15‐20 people as an appetizer. Please modify if your group is smaller.Recipe courtesy of Chef Yoinai DeKunze