Roasted Pheasant

Ingredients

  • ½ pound white new potatoes
  • 4 large ripe plum tomatoes
  • 1 clove of garlic
  • Coarse salt
  • 3 tangerines
  • 1 ½ teaspoons grated tangerine peel
  • 2 shallots
  • + 10 more ingredients
    • 4 sprigs fresh sage
    • 2 tablespoons olive oil
    • 1 teaspoon dried tarragon
    • Freshly ground black pepper
    • 2 carrots
    • 2 sprigs fresh tarragon, or flat-leaf parsley
    • 1 pheasant
    • 3 slices turkey bacon
    • 1/8 cup defatted chicken broth
    • ½ tart apple

1. Preheat oven to 350°F. Mince the garlic with the salt; place in a bowl. Add the tangerine juice and peel, 1 tablespoon olive oil, dried tarragon, and pepper. Set aside. 2. Blanch the carrots and potatoes for 7 to 8 minutes in boiling water. Drain and place in a bowl with the tomatoes. Reserve....

View full recipe at Epicurious

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