MacFarlane Pheasants’ cookbook is free and has a wide variety of recipes. If you follow our cookbook link, you can download this treasure! Entrées, soups, salads, appetizers, and recipes for other game meats are detailed in this wonderful kitchen reference. Many of our recipes have been shared by cooks who have achieved expertise in their field. Beth S. from Rhubarb & Venison Blogspot allowed us to reprint her Sherried Pheasant and Raspberry Salad recipe, in our cookbook. Delicious is the only word to describe it! Be sure to comment after you try this yummy recipe.
Sherried Pheasant and Raspberry Salad
Olive oil
Salt and pepper
4-6 pheasant breasts
1/4 cup dry sherry
Garden lettuce, trimmed and cleaned
Raspberries
Vinaigrette (below)
Heat olive oil in a large saucepan over medium-high heat. Season the pheasant with salt and pepper. Place pheasant in hot oil, cover, and cook until the top is brown, then flip and cook for a couple of minutes (until the internal temperature reaches 145 degrees. Uncover and pour sherry over the pheasant in a hot pan; most of it should bubble away, leaving a bit of sauce. Remove from heat, slice pheasant, and set aside.
Assemble salads of lettuce, pheasant and raspberries, drizzled with vinaigrette.
My Everyday Salad Dressing - Vinaigrette
Have a little jar and some oil and vinegar on hand? Then you have instant salad dressing. This is a vinaigrette, but let's forgo the tiny naming details, shall we? And please experiment with different quantities and types of oils and kinds of vinegars - walnut oil takes this simple dressing into another dimension.
3 tablespoons extra virgin olive oil
1 tablespoons white wine vinegar
Optional add-ins: fresh black pepper; pinch of salt; 1/4 tsp. Dijon mustard; a small spoonful of mayo, sour cream, Greek yogurt, or cream; a small pinch of sugar; chopped herbs (fresh or dried)
Add everything to a small jar, tighten the lid, and shake until mixed thoroughly.
