Great light or summer dish using Apley Farm Shop Smoked Pheasant https://apleyfarmshop.co.uk/smokedpheasant/ recipe by Taste of Game Chef Richard Hunt. You could smoke your own pheasant breasts!

Smoked Pheasant Breast Salad

By Annette Woolcock Published: January 10, 2019

  • Yield: 2 Servings
  • Prep: 5 mins
  • Cook: 15 mins
  • Ready In: 20 mins

Great light or summer dish using Apley Farm Shop Smoked Pheasant https://apleyfarmshop.co.uk/smokedpheasant/ recipe by Taste of Game …

Ingredients

Instructions

  1. Preheat the oven to 190c (gas 5) Place the whole peppers on a oven tray, drizzle with olive oil and toss in lightly crushed garlic cloves. Place in the oven for 10-15 minutes, or until the skin comes away easily. Peel the peppers, cut them in half and remove the seeds, then slice into one inch chunks. Mix the crème fraiche with the chipotle - use as much as you prefer.
  2. In a large bowl, add the salad leaves, avocado, cashew nuts, cucumber and spring onions. Toss the thinly sliced pheasant breast and the peppers. Dress with a little oil and lime juice.
  3. Arrange neatly in a suitable bowl and garnish with crème fraiche
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