Smoked Pheasant Breast Salad with Roasted Beets, Arugula, and Pheasant Egg
Posted on April 2, 2010
2 bunches beets
1/2 lb. arugula or spring mix
2 smoked pheasant breasts
8 pheasant eggs
2 tbps. sherry vinegar
2 tbps. champagne vinegar
1 tsp. dijon mustard
1 shallot, finely diced
1/2 cup extra-virgin olive oil
sea salt, to taste
black pepper, to taste
Peel and roast beets at 400 degrees for 1 hour or until tender. Remove, dice, and chill. Fill large pot with cold water and pheasant eggs. Bring to a boil, boil for 1 minute, remove heat and let stand for 10 minutes. Thinly slice smoked pheasant breasts. In large mixing bowl, combing sherry & champagne vinegar, dijon mustard, diced shallot, salt & black pepper, and whisk in extra-virgin olive oil. Toss greens and beets in dressing, plate, and top with 2-3 pheasant breast slices and 2 eggs per serving. Serves 4.