To make Wild Rice Pheasant Summer Salad you will need:
- 1/2-Cup Mayo
- 1 tablespoon Lemon Juice
- 1 teaspoon Curry Powder
- 2 Cups Cooked Wild Rice
- 2 Cups Cooked Pheasant (cooked & cut up)
- 2 Celery Stalks (cut in small pieces)
- 1/2-Cup Carrots (cut in small pieces)
- 1/2-Cup Onion (chopped)
- 2 tablespoons chopped pimentos
- Salt and pepper to taste
Mix mayo, lemon juice & curry powder.
Add pheasant, wild rice, pimentos, celery, carrots, onion, salt & pepper.
Mix well, place in refrigerator for 1 hour. Serve in salad greens & cherry tomatoes, for garnish.
Kris Winkelman’s “Ultimate Wild Game and Fish Cookbook” is available for $10.00 plus $9.00 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471.