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PHEASANT 101 – how to cook pheasant with The Sporting Chef ctm magazine



How to cook a pheasant. The Sporting Chef demonstrates how to cook a pheasant in parts instead of cooking the whole bird. The breast fillets cook quickly and the rest makes exceptional stock for soups, stews and sauces. Put the slow-cooker and the cream of mushroom soup away!

Watch The Sporting Chef on Sportsman Channel http://www.thesportsmanchannel.com/show/the-sporting-chef/81987

More recipes at http://thesportingchef.com

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4 Comments

  • Charles Miller on October 4, 2019

    Wow, i am already eating dinner and this makes me hungry…..

  • Mel Peddle on September 18, 2021

    Never tried it this way. Looks really nice.

  • Steve on October 24, 2021

    I will have to try this with the birds I have…. What about cooking the leg sections?

  • Bullet Park on October 30, 2021

    OLIVE OIL SHOULD NEVER BE USED HOT.

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