- olive oil
- salt and pepper
- 4-6 MacFarlane pheasant breasts
- 1/4 cup dry sherry
- garden lettuce, trimmed and cleaned
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- optional add-ins: 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)
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.
Salad Dressing – Vinaigrette
Have a little jar and some oil and vinegar on hand? Then you have instant salad dressing, my
friend. Actually, this is a vinaigrette, but let’s forgo the tiny naming details, shall we? And please
experiment with different quantities and types of oils and vinegars – walnut oil takes this simple
dressing into another dimension.
Add everything to a small jar, tighten the lid, and shake until mixed thoroughly.
Reprinted with permission from Rhubarb & Venison Blogspot. Beth S.