Warm Pheasant Salad with Wild Mushroom Dressing

Pan-seared pheasant legs served over a fresh spinach, orange, and peach salad with a warm wild mushroom and wine reduction.

Healthy High Protein Pheasant Salad Warm Salad Wild Mushrooms

Estimated Nutrition

Calories

391.2

kcal / serving

782.4 kcal total

Carbs

13.2g

per serving

26.4 g total

Fat

21.4g

per serving

42.8 g total

Protein

32.1g

per serving

64.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Orange

peeled and segmented

0.5

piece

Peach

peeled and chopped

Liquids

White Wine

Meat

piece

Pheasant

legs

NutsSeeds

cloves

Garlic

unpeeled

tbsp

Thyme

fresh leaves

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the pheasant

Olive Oil

for the dressing

Vegetables

100

Spinach

Mushrooms

Trompette de la mort or other wild mushrooms, cleaned and finely chopped

Method

Heat oil in a small frying pan over medium heat.

Add pheasant, garlic, and thyme to the pan.

Season with salt and pepper and cook for 15 minutes, turning once.

Mix spinach, orange segments, and peach pieces in a large bowl.

Heat olive oil in a small saucepan and cook mushrooms gently for 3 minutes.

Add white wine and simmer for 3 minutes until liquid reduces by half.

Divide salad onto plates, top with pheasant, and drizzle with dressing.