Pheasant Salad with Carrot, Leek, Capers, and Crystallized Fruits

Name: Pheasant Salad with Carrot, Leek, Capers, and Crystallized Fruits
Yield: 4
Ingredients: 2 pheasants; ¼ carrot in julienne (thin and long strips); 2 stalks of leek in julienne; 1 tablespoon capers; 30g crystallized fruits (without excessive acidity); 50ml olive oil; 10ml balsamic vinegar; 250ml white wine; Various lettuce leaves (at least 5 varieties), but in small quantities; Salt and black pepper to taste

1
2 pheasants
2
¼ carrot in julienne (thin and long strips)
3
2 stalks of leek in julienne
4
1 tablespoon capers
5
30g crystallized fruits (without excessive acidity)
6
50ml olive oil
7
10ml balsamic vinegar
8
250ml white wine
9
Various lettuce leaves (at least 5 varieties), but in small quantities
10
Salt and black pepper to taste

Ingredients

1
2 pheasants
2
¼ carrot in julienne (thin and long strips)
3
2 stalks of leek in julienne
4
1 tablespoon capers
5
30g crystallized fruits (without excessive acidity)
6
50ml olive oil
7
10ml balsamic vinegar
8
250ml white wine
9
Various lettuce leaves (at least 5 varieties), but in small quantities
10
Salt and black pepper to taste

Directions

1
Leave the pheasants marinating (wine, garlic, bay leaf, salt, and pepper) overnight with the vegetables in julienne
2
Remove from marinade, pour off white wine, and roast in a hot oven at 180°C for 20 minutes
3
Once cooked and cooled, remove the bones from the bird and cut it into strips
4
Add the vegetables and remaining ingredients: salt, pepper, olive oil, balsamic vinegar, and finally extra virgin olive oil
5
Add lettuce leaves
6
Serve the dish warm
7
To do this, heat in the oven or a bain-marie.