Pheasant Breast Cobb Recipe Video
A classic salad with a twist...pheaant breast and Green Goddess dressing from The Sporting Chef
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
4 pheasant breast half fillets, skinned
2 tablespoons olive oil
1 tablespoon Italian seasoning
salt and pepper
4 hard boiled eggs, shelled and roughly chopped
1 1/2 cups cheddar cheese, cut into small cubes
1 1/2 cups Swiss cheese, cut into small cubes
8 strips crispy bacon, chopped
2 cups tomato, seeded and diced
1/2 cup red onion, diced
2 cups cucumber, peeled, seeded and diced
1 large head iceberg lettuce, chopped
1 head Romaine lettuce (outer leaves removed), chopped
Green Goddess Dressing
2 cups mayonnaise
4 anchovy fillets, minced
2 green onions, chopped
1/3 cup chopped fresh parsley
1 tablespoon tarragon vinegar
1 teaspoon chopped fresh tarragon
Directions
Rub pheasant breasts with olive oil, Italian seasoning and salt and pepper. Grill or cook in a lightly oiled pan until just cooked. Allow to cool and chop into 1/2 inch cubes. Combine iceberg and Romaine lettuces and arrange on 4 plates. Arrange remaining ingredients in mounds or rows on top of the lettuce. Serve with dressing on the side.
For more information please visit: http://www.huntfishcook.com/
For more information please visit: http://www.huntfishcook.com/
