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Pheasant Salad with Fennel
This salad brings a lot of great flavors together that make it a perfect meal.
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Main Course
Cuisine
American
Servings
2
Servings
Ingredients
1
Whole
MacFarlane Pheasants
1
Qt
Pheasant Broth
Turkey and chicken broth will work too
1
Medium Fennel Bulb
Chopped
2
tsp
Fennel Pollen
1-2
Tbsp
Green Fennel Seeds
Optional
1
Tbsp
Mint Leaves
Chopped
1
Small Red Hot Chile
Minced
1
Lemon
Zested and juiced
1/4
Cup
Olive Oil
Salt
To taste
Pepper
To taste
Instructions
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*
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.
Notes
You can also store it overnight in the fridge.
*Save the broth for soup or something else. It will keep in the fridge for a week or so
Topics
Entrees