Pheasant Ramen Salad

Pheasant Ramen Salad

• 2 Pheasant Breast, cut into bite size pieces

• 2 TBS Canola Oil

• 1 TBS Sesame Seeds

• 1 tsp Onion Powder

• 1 tsp Garlic Powder

• 1 tsp Salt

• 1 tsp Pepper

• ¼ cup Stock

• ¼ Cabbage, shaved

• 1 cup Carrots, shredded

• 1 Lime, juiced

• 4 Radishes, sliced thin

• 1 package Ramen Noodles

• 2 TBS Canola Oil

• Cilantro for topping, chopped

Combine pheasant, oil, onion powder, garlic powder, salt, pepper and stock. Set aside.

Combine cabbage, carrots, lime juice, and salt and pepper to taste. Set aside.

Slice radishes. Set aside.

Cook the noodles until done. Drain, reserving ¼ cup of the water.  Coat the noodles with the oil. Add in the ¼ cup reserved water and the seasoning package. Make sure that the noodles are well coated. Set aside.

Heat pan over medium heat. Add the pheasant breast mixture. Cook until the pheasant is done, stirring often. It will go quick (5-8 minutes depending on how big the slices are).  Remove from heat.

Assemble the plates.  First, put down the cabbage mixture. Then add the noodles, pheasant, and top with the radishes and cilantro.