Winter’s not quite upon us, so try this sensational salad as reminder of the summer.
Pheasant and Celeriac Salad with Citrus dressing
Hands-on time - 10min. Cooking time -15min.
Serves 2
- 1tbsp olive oil
- 2 pheasant breasts, skinned and boned
- Juice of ½ lime and ½ orange
- 1tbsp Madeira
- a knob of butter
- 1tbsp double cream
- a bag of mixed salad leaves
- ½ celeriac, finely sliced
- a small handful of freshly chopped herbs, such as parsley, mint or chives, plus extra to garnish
2 Meanwhile, put the citrus juices and Madeira in to a small pan over a high heat and reduce by half. Add the cream and butter and season if needed.
3 Slice the cooked pheasant into strips and add to the Madeira mixture. Add the herbs and toss until coated. Divide the salad leaves between the plates, top with the coated pheasant and celeriac. Garnish with any remaining herbs and serve immediately.
