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Pheasant eggs on wild herb salad

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Ingredients for 2 servings:

  • 4 eggs (pheasant eggs)
  • 80 g wild herbs, from the refrigerated section *
  • 1 tbsp Dijon mustard
  • 50 ml apple cider vinegar, clear
  • 1 tsp onion(s), dried
  • 1 tsp garlic (garlic flakes), dried
  • 2 tbsp forest honey
  • 1 tsp fish sauce
  • 1 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Hard-boil the pheasant eggs, rinse, and then quarter them. Arrange the herbs on a plate and place the eggs on top. For the dressing, mix the remaining ingredients well and drizzle over the salad. My herb mix (bought at Edeka) contained: wild rocket, sorrel, yarrow, ribwort plantain, chickweed, fennel, garlic mustard, and edible wild herb blossoms.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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