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Navarin de Faisan aux Pieds de Cochon
- Difficulty
Medium
By Anthony Blake and Quentin Crewe
Published 1978
Method
Press down on the breastbone of a plucked hen pheasant to loosen the meat from the bone. Cut along both sides of the backbone and remove it. Cut the pheasant into four pieces and season. Gently sauté these pieces in a saucepan. When they are a golden colour, add equal amou
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