| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce02 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole Pheasant, abt 3 lbs |
INSTRUCTIONS
Carefully bone the pheasant, begin by making an incision down the skin
of the back, from the head to the tail. Remove the meat until the bird
is bare leaving the skin intact. Remove the wings and legs. Dice the
removed meat and set aside. Spread the skin flat and season with salt
and pepper. Set the skin aside. Recipe Source: ESSENCE OF EMERIL with
Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2424 broadcast
12-18-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 01-26-1997 Recipe by: Emeril Lagasse Converted
by MM_Buster v2.0l.
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”