Summer Pheasant Salad
By Hookemharry

Posted: August 6, 2012

What you need:

One or two pheasant breasts – sliced into strips

Half teaspoon ground ginger

Half teaspoon dried minced garlic

Four tablespoons teriyaki sauce

Quarter cup canola oil

Black pepper to taste

One bunch red leaf lettuce

One bunch green leaf lettuce

One cucumber – peeled and sliced

About a dozen cherry tomatoes

Half yellow or red bell pepper – seeded and sliced very thin lengthwise

One cup grated Mozzarella cheese

Sweet honey dressing or vinaigrette of choice

What you do:

In a large frying pan, pour the canola oil and heat to medium-high heat. Add the pheasant and, while stirring, add the ginger, onion powder, black pepper and teriyaki sauce. Do not overcook the pheasant. It is done when the juices run clear when pheasant is poked with a fork. Remove from frying pan and set aside. Be sure to wash all your vegetables and tear your lettuce apart by hand rather than chop. Add the rest of the vegetables, four or five tablespoons of dressing and gently toss. Now, arrange the pheasant on top of the finished salad, sprinkle with cheese and serve with fresh fruit of the season.