Roasted Breast of Pheasant


Cuisine: American

Category: poultry

Servings: 6

Ingredients:

Pheasant Breasts
Duxelle Stuffing
Cranberry Relish
Field Greens with Orange Vinaigrette
Potato Bread


Instructions:

TO SERVE Slice pheasant breasts on bias; arrange portions on plates with stuffing, potato bread and cranberry relish. Drizzle warm orange vinaigrette over field greens. NOTES Season: Year-round Food cost: Moderate Wine notes: Chardonnay History: Salad not only complements the flavors in relish, but also lightens dish for lunch service. Special ingredients: Field greens, which can vary with season and location.

Click Here To Return To The Recipe List


This Page Generated By:
Cookbook Wizard For Windows Recipe Software