Pheasant and Fresh Asparagus Salad

2 1/4 lb Pheasant
1 1/2 ts Salt
1 Clove
1/2 Bay leaf
1 Onion
2/3 c Sliced leeks, white part only
1 md Carrot, sliced
1 Stalk celery, halved
4 1/2 c Fresh asparagus, cut in 2" pieces
2 tb Cider vinegar
1/8 ts Pepper
1/8 ts Sugar
1/4 c Corn oil
2 tb Chopped chives

Sprinkle pheasant and giblets with 1 teaspoon salt. Cover with water and bring to a boil. Skim as needed. Use clove to apike bay leaf onto onion, add to pheasant. Reduce heat and simmer 1 1/2 hours. After pheasant has cooked 30 minutes, add leeks, carrot and celery; continue cooking, uncovered, the remaining time. At the end of the cooking time, remove pheasant from the pan. Strain broth, then bring to a boil again. Add asparagus stem pieces and simmer in broth for 15 minutes, adding tips after 8 minutes. Remove pheasant meat from bones, cut in even pieces. Remove asparagus from broth; add to pheasant and cool. Mix vinegar with 1/2 teaspoon salt, pepper, sugar and oil. toss pheasant and asparagus with dressing. Sprinkle with chives and serve.

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