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Braised pheasant legs

A classic preparation of pheasant braised in the oven with carrots and celeriac.

Makes 8.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Cow's milk
  • Lactose

Ingredients

8
pheasant legs
100
g
butter
50
g
bacon, cut in brunoise
50
g
onion, cut in brunoise
50
g
carrot, cut in brunoise
50
g
celeriac, cut in brunoise
1
clove
garlic, finely chopped
200
ml
white wine
500
ml
pheasant stock
1
sprig
thyme
as needed
salt and pepper

Scale recipe

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