Oriental Pheasant Salad

• 2 cups cut up cooked pheasant (may substitute grouse)
• 1 cup seedless green grapes
• 1 can (8oz) pineapple chunks, drained
• 1 can (8oz) sliced water chestnuts, drained
• 1/2 cup diagonally sliced celery
• 1 apple, cored and cut into 1/2 inch cubes
• 1 tab fresh lemon juice
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tsp. prepared mustard lettuce leaves
• 1/2 chow mein noodles

In large bowl, combine pheasant, grapes, pineapple chunks, water chestnuts, and celery. In small mixing bowl, toss apple cubes with lemon juice; add to pheasant mixture. In same small bowl, blend mayonnaise, sour cream, and mustard; pour over pheasant mixture. Mix well; refrigerate at least 2 hours to blend flavors. To serve, line chilled individual plates or large serving bowl with lettuce leaves; spoon pheasant mixture over leaves. Top with chow mein noodles.

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