Pheasant with a Fig, Feta & Quail Egg Salad
This recipe combines BBQ Pheasant mixed with a lovely autumn salad of Quail Eggs, Figs, and Feta cheese. Really delicious! Definitely one to do again!
- 1 Whole Pheasant
- 3 Figs
- 80 g Feta Cheese
- 10 Baby Tomoatoes
- 4 Quail Eggs
- Handful Mixed Salad Leaves
- 4 Rashers Streaky Bacon
Light the BBQ, and then indirectly cook the Pheasant for approximately 50 minutes or until it reaches an internal temperature of 70°C. Then remove and let it sit for 10 minutes.
Prepare your salad by placing some mixed salad leaves on a plate and add the tomatoes, feta and figs.
Bring a pan of water up to boil and gently add the Quail Eggs. Cook for 2 1/2 minutes and then immediately plunge into a bowl of ice-cold water. Gently peel and then cut in half and add to the salad. The egg yolk should be runny so just be aware of this when you cut the eggs.
Finally, slice your Pheasant meat and add to the salad.