Pheasant Greek Salad
 

If you are looking for a quick and simple dinner, this was great tonight.
Experimentation. First try but delicious

1/2 Long English Cucumber
1 cup cherry tomatoes
3 slices from a red onion
1/2 red/green/orange or yellow pepper
1/2 cup black olives
1/2 cup feta cheese chunks
1/2 cup greek salad dressing (I cheat on this one. Local Pizza place also does a great and varied menu. They make a wonderful greek salad dressing but won't give up the recipe. They finally decided to sell the dressing in a take-out pop container and I have been buying it ever since.)
Favorite poultry spice(s)

Cut the cucumber in half and then cut it in quarters lengthwise and then cut that into approx 1 inch chunks. Into the salad bowl.

Rinse the cherry tomatoes and keep them whole. Into the salad bowl.

Take 3 slices from a red onion and chop. Into the salad bowl.

Take the half pepper and chop into large pieces. Into the salad bowl.

Olives into the salad bowl.

Crumble the feta cheese into the salad bowl.

Stir the salad and then spoon onto two dinner plates.

That part is now done.

Take as much pheasant meat as you will enjoy in one sitting. I did up four thighs for me and one of the very tender breast filets for Kay. Cube the meat so the pieces are relatively small.

I find fast frying in olive oil is perfect for this dish. I use a wok. Heat the oil to smoking and add the meat. Cover briefly with splash shield as there will be some splattering. Sprinkle in your favorite spice(s). I cheat. There is a great Montreal Chicken Spice mix sold at Costco. I used about a tablespoon. Once splattering settles down, stir like crazy until the meat is at your "doneness" taste.

Place the hot meat on top of the salad plate.

Add the greek salad dressing.

Take a fork and pierce any part of the salad. Transfer to mouth. Chew, swallow and repeat until it is all consumed. If you find you are still hungry, don't despair just do the recipe again.

Serves two

Time: Approximately 20 minutes from start to first taste.

I will assume you can do this with any game bird. At the moment, I have pheasant.

Enjoy

Jack

As robust as that salad sounds I would assume it would be a good recipe for cubed goose breast or other strong flavored fowl.

I would go for it Dean. I have used Sharptailed grouse in various recipes and it is a heavy dark meat full of flavor. Kay doesn't care for it so I only take a couple each season as a treat for me

Cheers
Jack

I'd try it. Sounds good on a cool, rainy summer evening