Complimentary Recipe – Smoked Pheasant Salad 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Pheasant: 1 medium sized smoked pheasant 21/2 - 3 pounds Debone Pheasant: Remove all skin and bones.  Cut meat into small chunks suitable for a salad.  (Yields about 3 cups)  Chill in refrigerator.   Salad: 1 package (8 oz) mixed salad greens. 1/2 cup Wild Rice Gouda cheese cut into thin strips 1 ripe tomato cut into wedges 1/4 cup sliced pecans 11/2 cup croutons 1 cup Maple Vinaigrette Dressing  (See recipe below) Dressing: 1/3-cup pure Maple syrup 1/3-cup white gourmet vinegar 1/3-cup extra virgin olive oil 1 tablespoon basil chopped  (fresh preferred) 1/4 teaspoon sea salt Fresh ground pepper to taste   Mix all ingredients by shaking in a sealed bottle or jar.  Store in refrigerator by serve a near room temperature. Place greens on plate and arrange Pheasant, Gouda, Tomato, Pecans and Croutons for a creative presentation.   Serve dressing on the side.  Make sure the pepper mill is handy for those who like fresh ground pepper.

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