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It is high summer, and it is hot, hot, hot. Most of the country right now is suffering from triple-digit heat, and no one wants to be in the kitchen. Thus, this cooling summertime salad that relies on a very gentle poaching method that makes the pheasant (or yes, chicken, if you are not a hunter) breast perfectly tender without allowing it to dry out. A touch of fennel makes things even cooler. Enjoy! ~Hank
Pheasant Salad with Fennel
- 2 pheasant or chicken breasts
- 1 quart pheasant or chicken broth
- 1 medium fennel bulb, chopped
- 2 teaspoons fennel pollen (optional)
- 2 tablespoons green fennel seeds (optional)
- 1 tablespoon fresh mint leaves, chopped
- 1 small hot chile, such as a cayenne, sliced thin
- Zest and juice of a lemon
- 1/4 cup olive oil
- Salt and black pepper to taste
- Bring the broth to a simmer in a lidded pot. Turn the heat off and drop the pheasant breasts in. Make sure they are submerged. Cover the pot.
- Meanwhile, chop the fennel bulb into pieces you’d want to eat. I like them about the size of my thumbnail. Add all the remaining ingredients and set aside.
- The pheasant breasts should be fully cooked in 20 minutes. Turkey and chicken breasts are larger and will take longer. A turkey breast might require a full 45 minutes in the warm broth. (Save the broth for soup or something else. It will keep in the fridge a week or so.) When the pheasant is cool enough to handle, shred it into pieces with your hands. I like the texture and appearance of shredded meat, but if this skeeves you out I suppose you can chop it.
- Mix everything together and let this sit, covered, at room temperature for an hour or so before eating. You can also store it overnight in the fridge.
Nutrition information is automatically calculated, so should only be used as an approximation.