Marinated
Grilled Pheasant
ingredients:
4 ea
pheasant Breasts
½ Cup Balsamic Vinegar
1 Cup
pomace Olive Oil
1 Tbs
Black pepper, Fresh Cracked
1 Tbs
Kosher Salt
4 Cups Baby greens or mescaline
8 ea
Cherry Tomatoes,
Cut in Half lengthwise
10 oz
Hearts of palm
16 oz
Artichoke Hearts,
Cut in half on a bias
¼ Cup Balsamic Vinegar
¼ Cup Olive Oil
Salt and pepper to taste
¼ Cup Balsamic Vinegar
½ Cup Vegetable Oil
½ tsp
Creole mustard
½ ea
Fresh Lemon Juice
1 Bunch Fresh parsley, Chopped
5 Sprigs Fresh rosemary, Chopped
5 Sprigs Fresh Thyme, Chopped
Salt and pepper to taste
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•
Lightly season the breasts
•
place in a pan deep
enough to marinate in
•
pour the vinegar and the olive oil
on the breasts
•
•
•
Allow to marinate for 2 hours
turning the breasts every 30 min
Turn the bird over and grill the
bottom side just enough to cook it
to a medium temp approximately 2
to 3 minutes
•
place the sliced cherry tomatoes,
hearts of palm, artichoke hearts,
and fresh herbs in a bowl.
You will still have some play in
the texture of the bird (not like a
cooked piece of chicken)
•
Slice the breast on a angle
lengthwise to make 4 pieces out of
one breast
•
pour the balsamic vinegar and olive
oil over the items in the bowl
•
Season with salt and pepper and
toss gently.
•
Toss the baby greens with the
dressing and plate towards the back
•
place in the cooler until ready for
plate up
•
•
grill the topside for approximately
2 to 3 min.
gently place some of the hearts of
palm, artichoke hearts, and cherry
tomatoes in front of the salad in a
half moon shape
•
get good color on the topside
•
place the slices of pheasant in the
center of the salad draping to the
front of the person eating in view
Spring/Summer 2014 | BLAZE | 33