Grilled Pheasant Salad With Citrus Cream

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Washington Post


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3 cups apple cider

6 medium cloves garlic, crushed

3/4 cup sugar

3/4 cup freshly squeezed lemon juice

3 tablespoons kosher salt

4 to 5 pounds bone-in, skin-on pheasant, butterflied and cut into light and dark meat sections

Olive oil


2 cups creme fraiche

Juice from 3 medium lemons

1 1/2 cups freshly squeezed orange juice

3 tablespoons vegetable oil

1 pound mixed salad greens, washed and dried

1 cup pecan halves, toasted (see NOTE)

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