Pheasant and cheese bruschetta with salad
This is one of those creations that literally came about through a sudden strike of inspiration and a spur of the moment decision to use just some of the pheasant leg meat I had earmarked for an alternative purpose. It is however a dish I will definitely make again, perhaps experimenting with different types of wild game, such as rabbit or even perhaps some leftover roast venison. The serving salad ingredients are of course endlessly variable to suit individual tastes.
Cook Time (not including pheasant leg meat)
Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: 1 serving
Ingredients
- 3 medium crisp lettuce leaves, rolled and shredded
- 6 baby plum tomatoes, halved down through the core
- 6 pitted black olives
- Salt
- 3 or 4 angled slices from French bread stick
- 1 large garlic clove, peeled and lightly crushed
- Extra virgin olive oil
- Handful or as required pheasant leg meat chunks
- 1 spring onion (green onion), moderately finely sliced
- 3 or 4 slices Cheddar cheese, cut to required size
- 2 or 3 chives, moderately finely chopped
Pheasant meat and spring onion laid on bruschetta
Put your kitchen grill (broiler) on to preheat to its highest setting.
Put the lettuce, tomatoes and olives into a bowl. Season with salt and lightly toss by hand.
Toast the bread slices on both sides and rub on one side with the crushed garlic clove while still hot before drizzling lightly with extra virgin olive oil. Season with salt. Arrange a layer of pheasant leg meat and spring onion on each piece.
Cheese slices top pheasant and spring onion
Lay a slice of cheese on top of each pheasant and spring onion layer and carefully lift the assemblies back on to your grilling tray. Grill again until cheese is melted and bubbling.
Cheese is melted over pheasant and spring onion
