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How to cook pheasant
Fruit and vegetables
1½ banana
shallots
, finely chopped
1 sprig
thyme
, leaves picked and finely chopped
2
garlic
cloves, crushed
Tins, packets and jars
300ml/10fl oz
chicken stock
2 tsp
Dijon mustard
, or more to taste
Puy lentils
, cooked according to the packet instructions, to serve
Cooking ingredients
50g/2oz
flour
salt
1 tbsp
vegetable oil
4 tsp cider or
white wine vinegar
Dairy, eggs and chilled
knob of
butter
1 tbsp unsalted
butter
100ml/3½fl oz
double cream
Meat, fish and poultry
2
pheasants
, about 500g/1lb 2 oz each
Other
½ glass of
white wine
Back to recipe
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