Pheasant Salad Italiano
By Hookemharry


What you need.

Two pheasant – boned and sliced

Half teaspoon powdered garlic

Half teaspoon paprika

Half teaspoon black pepper

Two tablespoon olive oil for frying

Two tablespoon olive oil (for the pizza crust)

One large Boboli pizza crust (or other prepared pizza crust}

Two tablespoon Parmesan cheese

Four oz. shredded Mozzarella cheese

One (2 1/4 oz.) can sliced black olives

One teaspoon dried oregano

One bunch romaine lettuce (broken into pieces)

One bunch leaf lettuce (cut into pieces leaving the bitter center pieces out of the salad)

Half large cucumber -peeled and sliced

Five sliced radishes

Ten cherry tomatoes

 

What you do.

Heat up the two tablespoons olive oil to medium high in a non stick fry pan. Now add the sliced pheasant and season with the garlic powder, black pepper and paprika. Remove from pan when cooked. The juices will flow clear from the pheasant when done. Do not over cook. Set cooked pheasant aside. On a large pizza tray put the pizza crust. Sprinkle with the Mozzarella cheese, olives, oregano, Parmesan cheese and lastly the reserved olive oil. Put into a 450 degree oven and cook for ten minutes. Remove from the oven, let cool and slice into eight to ten pieces. Arrange the cut crust on a large round serving platter. Next, add the cut up lettuce and arrange the cucumbers, tomatoes and radishes over the lettuce. Finally, arrange the cooked pheasant over the top and enjoy with beverage of choice. Some people do enjoy a vinaigrette dressing on their salad. (optional)






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