Pheasant Salad
By Hookemharry


What you need.

One pheasant breast – sliced thin

Quarter cup Italian style bread crumbs

Quarter cup unbleached flour (you can use white)

One teaspoon garlic powder

Half teaspoon salt

Half teaspoon black pepper

Olive oil

Half pint to a pint of butter milk

One bunch chopped romaine lettuce

Honey-Dijon salad dressing

Grated Romano cheese

Four halved peaches

Sixteen cherry tomatoes

 

What you do.

Soak the sliced pheasant in the buttermilk for thirty minutes. Put the bread crumbs, flour, garlic powder, salt and black pepper in a zip lock bag and mix together well. Next coat the pheasant pieces well and fry in two tablespoons of olive oil. Turn and cook each side until golden in color. It should not take more than two minutes on each side. Do not overcook.

On four large salad plates divide the lettuce into four equal parts. Arrange the tomatoes over each plate and then add the equally portioned pheasant over the top of each . Now drizzle the dressing over the top and sprinkle lightly with the cheese. Finally garnish each bowl with a peach half.






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