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Name: Pheasant with Champagne Cabbage I (Pheasant)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 lg Pheasants (about 2 1/2

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INGREDIENTS

pounds each)
2 lg Pheasants (about 2 1/2

Servings

INSTRUCTIONS

The Pheasant: ============= With a sharp boning knife, carefully remove each breast half from the pheasants and set aside. Remove the legs with thighs attached. To bone each leg-thigh portion, use a sharp boning or paring knife to slit the leg and thigh meat, cutting parallel to the bones. Carefully scrape thigh meat away from the bone. Cut through the joint between the leg and thigh, keeping meat in 1 piece. Scrape away all remaining thigh meat and cut or pull out thighbone. Use a cleaver to cut off the knob end of the leg. Scrape meat from the gone and pull out the bone. Refrigerate meat, covered. Reserve bones and carcasses for the next recipe Pheasant Stock. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Pheasant with Champagne Cabbage I (Pheasant)

pounds each)
2 lg Pheasants (about 2 1/2

The Pheasant:  =============         With a sharp boning knife, carefully remove each breast half from  the pheasants and set aside.  Remove the legs with thighs attached.  To bone each leg-thigh portion, use a sharp boning or paring knife to  slit the leg and thigh meat, cutting parallel to the bones.  Carefully  scrape thigh meat away from the bone.  Cut through the joint between  the leg and thigh, keeping meat in 1 piece.  Scrape away all remaining  thigh meat and cut or pull out thighbone.         Use a cleaver to cut off the knob end of the leg.  Scrape meat from  the gone and pull out the bone.         Refrigerate meat, covered.  Reserve bones and carcasses for the  next recipe Pheasant Stock.         Source:  New Yorks Master Chefs, Bon Appetit Magazine       :  Written by Richard Sax, Photographs by Nancy McFarland       :  The Knapp Press, Los Angeles, 1985         Chef:   Andy Kisler, Vienna 79 Restaurant, New York    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Nutrition

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Serving Size: 1 Serving (116g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.