Roasted Breast of Pheasant

Cuisine: American

Category: poultry

Servings: 6


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


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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