Recipe - Pheasant And Fresh Asparagus Salad

2 One fourth pound Pheasant
1 One half teaspoon Salt
1 Clove
One half Bay leaf
1 Onion
2/3 cup Sliced leeks, white part
only
1 md Carrot, cut or sliced up
1 Stalk celery, halved
4 One half cup Fresh asparagus, cut in 2"
pieces
2 tablespoon Cider vinegar
1/8 teaspoon Pepper
1/8 teaspoon Sugar
One fourth cup Corn oil
2 tablespoon Chopped chives

Sprinkle pheasant and giblets with 1 teaspoon salt. Cover with water and
bring to a boil. Skim as needed. Use clove to apike bay leaf onto onion,
add to pheasant. Reduce heat and simmer 1 One half hours. After pheasant has
cooked 30 minutes, add leeks, carrot and celery; continue cooking,
uncovered, the remaining time. At the end of the cooking time, remove
pheasant from the pan. Strain broth, then bring to a boil again. Add
asparagus stem pieces and simmer in broth for 15 minutes, adding tips after
8 minutes. Remove pheasant meat from bones, cut in even pieces. Remove
asparagus from broth; add to pheasant and cool. Mix vinegar with 1/2
teaspoon salt, pepper, sugar and oil. toss pheasant and asparagus with
dressing. Sprinkle with chives and serve.
Posted to MMRecipes Digest by wayne Wayne@Wilmington.Net on Mar 30,
1998