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turkey tips2004

Picholine
35 W. 64th St.
New York, NY
212-724-8585

Artisanal
2 Park Ave. at 32nd St.
New York, NY
212-725-8585

Artisanal Cheese Center
500 West 37th St.
New York, NY 10018
877-797-1200

 

 

Terrance Brennan’s Pheasant Tips
Chef Terrance Brennan of Picholine, Artisanal and Artisanal Cheese Center – New York, NY
Adapted by StarChefs

  1. Purchase wild Scottish pheasant, if possible, which has twice the flavor of domestic pheasant.
  2. Add plenty of mixture and add plenty of butter to use for basting. Baste at least 3 times during cooking.
  3. Let the pheasant rest for 8-10 minutes so the juices redistribute themselves throughout the meat.
..Published: November 2004


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