Wild Fowl & Duck · Members

Cider-Brined Roast Pheasant with a Port Reduction

A waterfowl plate: roast pheasant with a port reduction, cooked with a close eye and a hot pan.

111Minutes

3Serves

MediumLevel

4.7Rating

Method

Brine or season the roast pheasant well ahead and pat the skin completely dry for a crisp finish.

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