Pheasant Salad with Fennel
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5
6 reviews
Excellent
Pheasant Salad with Fennel
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Cooling salads are the way to go in summer. Fennel has the same cooling properties as cucumbers, so I decided to base a pheasant salad on it, adding some fennel pollen and some fresh, green fennel seeds, too. No worries if you can’t find the seeds, though — the salad is good without them. The method for cooking the pheasant — and yes, you can use chicken, partridges, turkey or grouse — is special, and results in very tender meat. You poach the skinless breasts in broth very, very gently. It is foolproof.
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Ingredients
- 2 pheasant breast or chicken breast
- 1 quart chicken broth or pheasant broth
- 1 fennel bulb chopped, medium
- 2 teaspoons fennel pollen (optional)
- 2 tablespoons fennel seeds optional, green
- 1 tablespoon mint chopped, fresh leaves
- 1 cayenne chile sliced thin, small, hot, such as cayenne
- lemon zest and juice
- 1/4 cup olive oil
- salt to taste
- black pepper to taste
Instructions
- Bring the broth to a simmer in a lidded pot. Turn the heat off and drop the pheasant breasts in. Make sure they are submerged. Cover the pot.
- Meanwhile, chop the fennel bulb into pieces you’d want to eat. I like them about the size of my thumbnail. Add all the remaining ingredients and set aside.
- The pheasant breasts should be fully cooked in 20 minutes. Turkey and chicken breasts are larger and will take longer. A turkey breast might require a full 45 minutes in the warm broth. (Save the broth for soup or something else. It will keep in the fridge a week or so.) When the pheasant is cool enough to handle, shred it into pieces with your hands. I like the texture and appearance of shredded meat, but if this skeeves you out I suppose you can chop it.
- Mix everything together and let this sit, covered, at room temperature for an hour or so before eating. You can also store it overnight in the fridge.
Notes
- Let this salad marinate for at least an hour or two before you serve it, so the flavors will all meld. It’s good made the day before, too. I like to eat it with a crisp white wine and some crusty bread as a light summer supper.
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User Reviews
Overall Rating
5
6 reviews
Excellent
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