Using ingredient wild
Chicken Avacado Rice Salad
- 12 cherry tomatoes
- 4 scallions
- 1 ripe avacado
- 425 gr chicken
- 120 ml vegetable oil (light)
- 60 ml wine vinegar (red)
- 32 gr slivered almonds
- 16 ml lemon juice (fresh)
- 10 ml dijon-style mustard
- 2 gr sugar
Pheasant A' L'orange
- 4 measuring
- 2 1/2 farm raised
- 2 navel oranges
- 2 carrot
- 2 onion
- 1 wild
- 1 orange
- 1/2 orange peel inside body cavity
- 1/2 orange on breast meat under the skin
- 3,800 ml saucepan
Salmon-wild Rice Pasty Filling
- 3 green onions
- 1 bell pepper (red)
- 1 clove garlic
- 300 gr wild (cooked)
- 290 gr salmon
- 200 gr apricot
- 28 gr butter
- 16 ml olive oil