Monday, February 10, 2014

pheasant fricassee with blue potatoes, carrots & fennel


Pheasant Slow Cooked in Butter, Lemon & Rosemary

Parmesiano Reggiano Rind-Fennel -Chicken Consume... 

...Finished with Butter, Cream, Shallots

Butter and Herb Sauteed Carrots, Fennel & Blue Fingerlings. 

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