Pheasant Kathleen Salad

[waterfowler_gal]

PHEASANT KATHLEEN SALAD
Serves 4

8 large fresh strawberries, sliced
2 heads leaf or Bibb lettuce
1 cup crumbled Stilton blue cheese
1/4 cup parsley
1 cup sliced peeled celery
1 1/2 cups fresh blueberry raisins
2 tomatoes, cut into wedges
2 whole pheasant breasts
1/2 cup seasoned flour
1 tbsp. olive oil
1 tsp. Worcestershire sauce
poppy seed dressing (see recipe below)
freshly ground black pepper to taste



To assemble salad plate: Chill 4 dinner plates. Arrange clockwise on a plate: a nest of lettuce, sliced strawberries, blueberry raisins, celery, 2 tomato wedges. Set aside.

To prepare pheasant breast: Remove skin and bones from breasts. Cut each whole breast into 8 strips the size of your little finger. Roll in flour. Shake off excess flour. Heat oil hot in a skillet and sauté pheasant fingers until done. Splash with Worcestershire sauce. Remove to a warm plate.

Place cooked pheasant fingers in lettuce nest and serve with poppy seed dressing. Garnish with freshly ground black pepper.


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POPPY SEED DRESSING

1 cup sugar
1 tsp. salt
1/2 tsp. white pepper
2 tsp. dry mustard
1/2 cup white vinegar
2 cups vegetable salad oil
1/4 cup onion
2 tbsp. fresh lemon juice
1/4 tsp. black pepper

Place all ingredients, except poppy seeds, in a blender container. Blend one minute. Remove from blender, add poppy seeds, and mix well.

This dressing keeps refrigerated up to two weeks. Always shake well before using.

[VermontHunter]

Wow..another great recipe to add to my collection this souds good....THANKS..