Pheasant

Pheasant

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From
Encyclopedia of Food and Cookery

One of the most popular of game birds, often raised commercially these days. It is a smallish and white-fleshed bird; its flavour can be rather delicate and not very ‘gamey’, especially if the bird did not grow up in the wild and fatten among grape vines.

An average pheasant weighs about 1 kg and will serve 3–4 persons. For ease of carving, and especially if the bird is stuffed, it is often semi-boned – that is, the drumsticks and wings are left intact, but thigh bones and main carcase bones are removed. Start from the middle of the back and gradually separate flesh from bone around to breast.

Ingredients

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see method for ingredients

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