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Yield:
3 servings
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

260 calories; calories from fat 29%; fat 8.3g; saturated fat 1.9g; mono fat 3.3g; poly fat 2.2g; protein 32.2g; carbohydrates 14.8g; fiber 5.1g; cholesterol 72mg; iron 3.9mg; sodium 350mg; calcium 109mg.
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