Roast Pheasant Salad with Warm Bacon Vinaigrette

Pheasant has long been prized in American hunting country, where roast birds often grace autumn tables. Here warm shredded pheasant meets a bacon-shallot vinaigrette that lightly wilts mixed greens and radicchio, finished with toasted pecans.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 450 cal
• 38g protein
• 16g carbs
• 28g fat
• 3g fiber

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Ingredients

• 3 cups sliced or shredded cooked roast pheasant meat
• 6 slices thick-cut bacon
• 1 large, minced shallot
• 1 tablespoon Dijon mustard
• 3 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 cups mixed salad greens
• 1 small head, torn radicchio
• 1/2 cup toasted pecans
• 1/3 cup dried cranberries
• 4 oz crumbled goat cheese
• 2 tablespoons snipped fresh chives

Instructions

1. 1Warm the sliced or shredded roast pheasant gently in a low oven or skillet so it is pleasantly hot when the salad is assembled; keep covered so it stays moist.
2. 2Cook the bacon in a large skillet over medium heat until crisp and the fat is rendered, about 8 to 10 minutes. Transfer the bacon to a paper-towel-lined plate and pour off all but drippings.
3. 3Add the minced shallot to the hot bacon fat and cook 1 to 2 minutes until softened and fragrant. Whisk in the Dijon mustard, apple cider vinegar, and maple syrup; let the mixture bubble gently for 30 seconds.
4. 4Remove the skillet from heat and whisk in the olive oil, salt, and pepper to create a warm, emulsified vinaigrette. Crumble or chop the cooled bacon.
5. 5In a large bowl combine the mixed greens and torn radicchio. Pour two-thirds of the warm vinaigrette over the leaves and toss quickly so they wilt just slightly and glisten.
6. 6Divide the dressed greens among four plates. Top each with a generous portion of the warm roast pheasant, then scatter the toasted pecans, dried cranberries, crumbled goat cheese, and bacon pieces over the top.
7. 7Drizzle the remaining vinaigrette over the salads, finish with snipped chives, and serve immediately while the pheasant and dressing are still warm.