Pheasant residues from French or Italian pheasants can turn into a refreshing salad, to be served as an appetizer or snack. Use pheasants that have been purchased more than two days ago, as they will be much tougher. Cut them into 2 cm slices and soak in cold water for a few minutes to rehydrate. Squeeze well. Place in a deep bowl and combine to taste with chopped garlic, onion, tomato, salted caper, and parsley. Season with olive oil, vinegar, salt, and black pepper. Mix and serve chilled.
Pheasant residues from French or Italian pheasants can turn into a refreshing salad, to be served as an appetizer or snack. Use pheasants that have been purchased more than two days ago, as they will be much tougher. Cut them into 2 cm slices and soak in cold water for a few minutes to rehydrate. Squeeze well. Place in a deep bowl and combine to taste with chopped garlic, onion, tomato, salted caper, and parsley. Season with olive oil, vinegar, salt, and black pepper. Mix and serve chilled.
