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Pheasant Salad

Cooking Light OCTOBER 1997

  • Yield: 3 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 29%
  • Fat: 8.3g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2.2g
  • Protein: 32.2g
  • Carbohydrate: 14.8g
  • Fiber: 5.1g
  • Cholesterol: 72mg
  • Iron: 3.9mg
  • Sodium: 350mg
  • Calcium: 109mg

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Pheasant Salad Recipe