Ingredients
2 1/4 lb pheasant
1 1/2 tsp salt
1 clove
1/2 bay leaf
1 onion
2/3 cup sliced leeks, white part only
1 medium carrot, sliced
1 stalk celery, halved
4 1/2 cup fresh asparagus, cut in 2 pieces
2 tbsp cider vinegar
1/8 tsp pepper
1/8 tsp sugar
1/4 cup corn oil
2 tbsp chopped chives
Directions
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 1/2 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.
Servings: 6 servings
Pheasant & Fresh Asparagus Salad Recipe brought to you by Recipe Ideas
Categories: Pheasant; Poultry; Salad; Vegetable; Wild Game
The History of Recipes
Academics have proved the existance of recipes way back into the distant past, in truth as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that is, in the main part, these old cookbooks were just simple hieroglyphic instructions for preparing food.
During the time of the Roman Empire a man called Apicius assembled a few documents which described recipes prepared by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Aspicius recounts how the ancient cooks were skilled in the use of many aromatic flavours, including some familiar names like basil, rue and parsley. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from Arab countries, including basil and rosemary. These new foods and tastes caused a torrent in books on cookery, many of which are now in private libraries. By the arrival of the 20th century, recipe books are increasing in popularity due to more people being able to read, people having more leisure time and having more money. |
We hope you enjoy this Pheasant & Fresh Asparagus Salad recipe.
