Roasted breast of pheasant
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Recipe by: tabata
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Main Ingredients:
Pheasant Breasts
Duxelle Stuffing
Cranberry Relish
Field Greens with Orange Vinaigrette
Potato Bread
Cooking Preparation of the Recipe:
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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