Roasted Breast of Pheasant
Field Greens with Orange Vinaigrette
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.
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