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83 Pheasant Casseroled with Pig’s Trotters

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Preparation info
  • For

    four

    people
    • Difficulty

      Medium

Appears in

By Michel Guérard

Published 1978

  • About

Navarin de faisan aux pieds de cochon ‘A strange and sophisticated combination’

Ingredients

Main ingredients

  • 1 hen pheasant weighing about 800 g (1 lb 12 oz

Method

Preparing the pheasant and the pig’s trotter

  1. Pluck, singe and draw the pheasant, if the game-dealer has not already done so. Place the bird on its back on the table, hold it firmly with your left hand and, with a large sharp knife, inserted into the cavity, cut through the bone along each side of the backbone and remove it completely

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