i'm planning on making this recipe tomorrow and i have a few questions regarding the preparaton
in step #7 it says to colour the crown on all sides.. i have no idea what this means
and it sounds like in this recipe you don't cook the body of the pheasant in the wine/butter/vegetables, just the legs? am i understanding the recipe right? i guess i'm generally confused regarding the recipe and would love some clarification, thanks a lot
bon appetit
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