Pheasant Salad

Pheasant Salad Recipe


3 servings

Recipe from

Cooking Light

Nutritional Information

Calories 260
Caloriesfromfat 29 %
Fat 8.3 g
Satfat 1.9 g
Monofat 3.3 g
Polyfat 2.2 g
Protein 32.2 g
Carbohydrate 14.8 g
Fiber 5.1 g
Cholesterol 72 mg
Iron 3.9 mg
Sodium 350 mg
Calcium 109 mg


1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/8 teaspoon salt
1 (1-pound) whole 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


Preheat oven to 400°.

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 400° for 45 minutes or until thermometer registers 180°. 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.

Note: To get a 1-pound pheasant breast, have your butcher portion a 2 1/4-pound pheasant; reserve remaining pieces for another use.

October 1997
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