| 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.
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