Oven-Roasted Pheasant Breast - alive magazine
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Ingredients
- 1 medium spaghetti squash, split in half lengthwise
- 4 5-oz (140-g) pheasant breasts
- Salt and pepper, to taste
- 2 Tbsp (30 mL) olive oil
- 1 cup (250 mL) chicken stock
- 2 oz (60 mL) brandy
- 12-15 fresh chanterelles
- 2 cups (500 mL) whipping cream
- 1 bunch rapini
- 5 cloves garlic, minced
- 1 tsp (5 mL) white truffle (or 1 small white truffle)
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