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Old 03-05-2008, 11:23 AM   #1
tarrentella
Working the Gusset
 
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recipes for pheasant
I have 3 pheasant breast fillets but im realy not sure how to cook them.
all the recipes i find seem to be for meat on the bone or for whole birds. I have to admit im not even sure what the basic techniques for cooking pheasant are. can it be roasted, baked fried or put in a cassarole. How does it look when cooked, what sort of colour should it be inside?
any recipes or tips for cooking pheasant?

sorry about all the questions!
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