8 roast pheasant wine Recipes

butter, divided in half, flour, divided, pheasants, sage, bacon, onion, chopped fine, sliced wild mushroom, port wine, chicken stock, salt and pepper

pheasants , drawn, vinegar, lean bacon, yellow onions, peeled & quartered, red wine or 1 cup rhubarb wine, butter, salt & pepper, sugar

quail or 22 oz pheasants, olive oil, salt and pepper, pancetta, diced, minced onions, garlic cloves (minced or sliced paper thin), fresh minced marjoram or 3 tbsp oregano, minced fresh flat leaf parsley, minced fresh basil leaves, brandy, chicken stock, dry white wine, water

pheasant breasts, removed from the bone with skin and wing tip attached (use, pheasant breasts if small), sugar, salt, cold water, unsalted butter, diced shallots, vanilla bean , split lengthwise in half and scraped to gather the vanilla seeds, dry white wine , preferably chardonnay, pear cider, heavy cream, preserved ginger, minced, salt, freshly ground black pepper, dry red wine, honey, coriander seed, toasted and crushed fine, anjou pears (reds preferably), halved, cored and sliced into 1/2-inch thick slices, rice pilaf , formed into a cylinder in a gelatin mold, snipped fresh chives, chives blades, for garnish

cooked meats (such as leftover roast turkey, roast pheasant, capons, roast beef, roast leg of lamb, pork or veal chops, roast pork, and perhaps some stewed meats), olive or vegetable oil, onions, chopped, tomatoes, chopped, mixed pickles, chopped, reserved juice from meats, potatoes, peeled and quartered, eggs, hardboiled, sugar, powdered mustard, vinegar from pickles, white wine, rice

onion, garlic, goose fat, brandy, red wine, beef broth, thyme, rosemary, ginger, nutmeg, breadcrumbs, bacon, boiled and chopped, roast pork, coarsely chopped, roast goose, coarsely chopped, roast pheasant, coarsely chopped, salt, fresh ground black pepper, pistachio nut, pork casing (pigs intestines)