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LOCATION: Recipes >> Poultry >> Roast Pheasant 10

Print this Recipe    Roast Pheasant 10

Herb-Stuffed Pheasant
Yield: 3 servings

1 pheasant
tarragon, chopped
chives, chopped
3/8 c butter

Blend finely chopped tarragon and chives with 3/8 cup butter. Put
half inside the bird and spread half over the breast. Roast in a
preheated oven at 400 F (Gas Mark 6) for about an hour.

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