Pheasant Salad with Onions, Figs and Lime Vinaigrette

Ingredients

• 500 g pheasant breast (pre‑cooked, skinless)
• Salt
• black pepper (freshly ground)
• 6 figs
• 3 red onions
• olive oil (for the baking sheet)
• 2 ripe avocados
• 1 tsp lemon juice
• 2 red chilies
• 30 g coriander leaves
• 1 tbsp lime juice

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

2. 2.

   Wash the meat, pat dry, season with salt and pepper.

3. 3.

   Clean the figs and cut them into wedges. Peel the onions, slice them into wedges as well, and arrange the figs, onions, and meat on an oiled baking sheet. Roast in the preheated oven, turning occasionally, for about 25 minutes.

4. 4.

   Meanwhile, halve the avocados, remove the pits, gently squeeze the flesh out of the skins and cut into wedges. Mix immediately with 1–2 tsp lemon juice.

5. 5.

   Wash the chilies, slice them lengthwise, deseed, and finely chop.

6. 6.

   Rinse the coriander leaves, shake dry, pluck the small leaflets, and roughly chop.

7. 7.

   Remove the meat from the oven with the onions and figs, let it cool slightly, then cut into strips.

8. 8.

   Combine the avocado wedges with the chilies and coriander, season with salt, pepper, and lime juice to taste.