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Salad Platter with Pheasant

sportingchef's picture
A classic salad with a twist...pheaant breast and Green Goddess dressing from The Sporting Chef
  Pheasant breast half fillets 4 , skinned
  Olive oil 2 Tablespoon
  Italian seasoning 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  Hard boiled eggs 4 , shelled and roughly chopped
  Cheddar cheese 1 1⁄2 Cup (24 tbs), cut into small cubes
  Swiss cheese 1 1⁄2 Cup (24 tbs), cut into small cubes
  Crispy bacon strips 8 , chopped
  Diced tomatoes 2 Cup (32 tbs), seeded
  Diced red onion 1⁄2 Cup (8 tbs)
  Diced cucumber 2 Cup (32 tbs), peeled and diced
  Iceberg lettuce head 1 Large, chopped
  Romaine lettuce head 1 , outer leaves removed, chopped
  Goddess dressing 1 Tablespoon
  Mayonnaise 2 Cup (32 tbs)
  Anchovy fillets 4 , minced
  Green onions 2 , chopped
  Chopped fresh parsley 1⁄3 Cup (5.33 tbs)
  Tarragon vinegar 1 Tablespoon
  Chopped fresh tarragon 1 Teaspoon

Rub pheasant breasts with olive oil, Italian seasoning and salt and pepper. Grill or cook in a lightly oiled pan until just cooked. Allow to cool and chop into 1/2 inch cubes. Combine iceberg and Romaine lettuces and arrange on 4 plates. Arrange remaining ingredients in mounds or rows on top of the lettuce. Serve with dressing on the side.
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Recipe Summary

Difficulty Level: 
Side Dish
Fed up of the same old salads? Here is a great video showing you how to cook your pheasant for a salad. A simple light marination, and a delicious herbed dressing to go over it, this is a great way to try this. Arranged in clusters along with the other ingredients, you can pick and choose what you would like to eat.

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Salad Platter With Pheasant Recipe Video