Pheasant Salad

• 1/4 teaspoon ground allspice
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 (1-pound) whole pheasant breast, with skin attached
• Cooking spray
• 12 cups gourmet salad greens
• 1 cup thinly sliced red cabbage
• 2 tablespoons raspberry-flavored vinegar
• 3 tablespoons water
• 1 1/2 teaspoons vegetable oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons dried cranberries
• 1 tablespoon coarsely chopped skinned hazelnuts, toasted

1. Preheat oven to 400u0b0.
2. Combine first 3 ingredients; rub over pheasant beneath the skin (skin should be loose). Place breast, skin side up, on a broiler pan coated with cooking spray. Lightly coat breast with cooking spray. Insert meat thermometer into meat, making sure not to touch bone; bake at 400u0b0 for 45 minutes or until thermometer registers 180u0b0. Let stand 10 minutes. Discard skin; thinly slice breast, and set aside.
3. Combine salad greens and cabbage in a bowl. Combine vinegar, water, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Reserve 1 tablespoon vinaigrette; set aside. Pour remaining vinaigrette over greens mixture, tossing gently to coat. Arrange 2 cups greens mixture on each of 3 salad plates. Divide pheasant evenly among salads; sprinkle each with 1 tablespoon cranberries and 1 teaspoon hazelnuts. Drizzle reserved vinaigrette over salads.
4. Note: To get a 1-pound pheasant breast, have your butcher portion a 2 1/4-pound pheasant; reserve remaining pieces for another use.

ground allspice, pepper, salt, pheasant breast, cooking spray, gourmet salad greens, red cabbage, raspberryflavored vinegar, water, vegetable oil, salt, pepper, cranberries, hazelnuts

Taken from www.myrecipes.com/recipe/pheasant-salad (may not work)