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Roast Pheasant

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DescriptionEdit

In Romanian: Friptura de fazan

IngredientsEdit

DirectionsEdit

  1. Remove feathers, singe, wash several times and keep in cold water for half an hour.
  2. When first step is complete, remove, dry, rub with some salt and interlard the breast and legs with pieces of bacon.
  3. Then let sit for 20 – 30 minutes.
  4. Set in a roasting pan with 2 tablespoons of butter and 2 – 3 tablespoons of water.
  5. Turn several times while roasting, basting with the liquid in the pan.
  6. Serve with fried small whole potatoes, sautéd cauliflower or baked small apples.

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