Pheasant Salad

By Lv2Cook

Ingredients

• 1/4 teaspoon ground allspice
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 pound pheasant breast with skin attached
• Cooking spray
• 12 cups gourmet salad greens
• 1 cup thinly sliced red cabbage
• 2 tablespoons raspberry-flavored vinegar
• 3 tablespoons water
• 1 1/2 teaspoons vegetable oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons dried cranberries
• 1 tablespoon coarsely chopped skinned hazelnuts toasted

Details

Servings 1

Preparation

Step 1

Preheat oven to 400º. Combine first 3 ingredients; rub over pheasant beneath the skin (skin should be loose).

Place breast, skin side up, on a broiler pan coated with cooking spray. Lightly coat breast with cooking spray. Insert meat thermometer into meat, making sure not to touch bone; bake at 400º for 45 minutes or until thermometer registers 180º. Let stand 10 minutes. Discard skin; thinly slice breast, and set aside.

Combine salad greens and cabbage in a bowl. Combine vinegar, water, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Reserve 1 tablespoon vinaigrette; set aside. Pour remaining vinaigrette over greens mixture, tossing gently to coat.

Arrange 2 cups greens mixture on each of 3 salad plates. Divide pheasant evenly among salads; sprinkle each with 1 tablespoon cranberries and 1 teaspoon hazelnuts. Drizzle reserved vinaigrette over salads.