Pheasant & Fresh Asparagus Salad

• 2 14 lbs pheasants
• 1 12 teaspoons salt
• 1 clove
• 12 bay leaf
• 1 onion
• 23 cup sliced leek, white part only
• 1 medium carrot, sliced
• 1 stalk celery, halved
• 4 12 cups fresh asparagus, cut in 2 inch pieces
• 2 tablespoons cider vinegar
• 18 teaspoon pepper
• 18 teaspoon sugar
• 14 cup corn oil
• 2 tablespoons chopped chives

1. Sprinkle pheasant and giblets with 1 teaspoon salt.
2. Cover with water and bring to a boil.
3. Skim as needed.
4. Use clove to apike bay leaf onto onion, add to pheasant.
5. Reduce heat and simmer 1 1/2 hours.
6. After pheasant has cooked 30 minutes, add leeks, carrot and celery; continue cooking, uncovered, the remaining time.
7. At the end of the cooking time, remove pheasant from the pan.
8. Strain broth, then bring to a boil again.
9. Add asparagus stem pieces and simmer in broth for 15 minutes, adding tips after 8 minutes.
10. Remove pheasant meat from bones, cut in even pieces.
11. Remove asparagus from broth; add to pheasant and cool.
12. Mix vinegar with 1/2 teaspoon salt, pepper, sugar and oil.
13. toss pheasant and asparagus with dressing.
14. Sprinkle with chives and serve.

pheasants, salt, clove, bay leaf, onion, only, carrot, celery, fresh asparagus, cider vinegar, pepper, sugar, corn oil, chives

Taken from www.food.com/recipe/pheasant-fresh-asparagus-salad-72268 (may not work)