Jamie Magazine
By James Lowe
About the recipe
Use a digital thermometer probe to ensure the meat is cooked to perfection.
Recipe From
Jamie Magazine
By James Lowe
1 carrot
3 onions
3 hen pheasants (600g per bird)
150g unsalted butter
75ml white wine vinegar
100ml white wine
1 sprig of lemon thyme
1 litre organic chicken stock
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