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Poached and Roasted Pheasant With Savoy Cabbage, Roast Parsnips and Sherry Vinegar Pearls
GREAT BRITISH CHEFS20Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 pheasant (crowns)
- vegetable oil
- salt
- pepper
- 100 mL sherry vinegar
- 1.5 grams agar agar
- 10 grams sugar
- 1.13 liters vegetable oil (chilled)
- 5 parsnips
- 2.27 liters chicken stock
- 100 mL cream
- 1 lemon
- 1 knob butter
- salt
- pepper
- 1 savoy cabbage
- 1 shallot (finely sliced)
- 1 pinch fresh thyme
- 1 garlic clove (chopped)
- butter
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