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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.

HealthyHigh ProteinPheasantSaladWarm SaladWild Mushrooms

Estimated Nutrition

Per Serving Total
Calories 391.2 kcals 782.4 kcals
Carbohydrates 13.2 grams 26.4 grams
Fat 21.4 grams 42.8 grams
Protein 32.1 grams 64.2 grams
Cook Time
21 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
1
piece
Orange
peeled and segmented
0.5
piece
Peach
peeled and chopped
Liquids
30
ml
White Wine
Meat
2
piece
Pheasant
legs
NutsSeeds
2
cloves
Garlic
unpeeled
1
tbsp
Thyme
fresh leaves
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
for the pheasant
15
ml
Olive Oil
for the dressing
Vegetables
100
g
Spinach
50
g
Mushrooms
Trompette de la mort or other wild mushrooms, cleaned and finely chopped

Steps

  • 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.