Scott Leysath shows you a tasty and healthy way to enjoy the pheasants that you harvest.

Ingredients

4 pheasant breast half fillets, skinned

2 tablespoons olive oil

1 tablespoon Italian seasoning

salt and pepper

4 hard boiled eggs, shelled and roughly chopped

1 1/2 cups cheddar cheese, cut into small cubes

1 1/2 cups Swiss cheese, cut into small cubes

8 strips crispy bacon, chopped

2 cups tomato, seeded and diced

1/2 cup red onion, diced

2 cups cucumber, peeled, seeded and diced

1 large head iceberg lettuce, chopped

1 head Romaine lettuce (outer leaves removed), chopped

Green Goddess Dressing

2 cups mayonnaise

4 anchovy fillets, minced

2 green onions, chopped

1/3 cup chopped fresh parsley

1 tablespoon tarragon vinegar

1 teaspoon chopped fresh tarragon

Instructions

Rub pheasant breasts with olive oil, Italian seasoning and salt and pepper. Grill or cook in a lightly oiled pan until just cooked. Allow to cool and chop into 1/2-inch cubes. Combine iceberg and Romaine lettuces and arrange on 4 plates. Arrange remaining ingredients in mounds or rows on top of the lettuce. Serve with dressing on the side.

Notes

Ingredients can be mixed together in a bowl or, for a greener color, blended in a blender or food processor.

You’ll find more recipes to prepare using the meat and fish that you’ve harvested yourself in every issue of MidWest Outdoors, available by subscribing on our website.