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Pan Roasted Pheasant With Savory Vegetables
Details
- Servings: 4
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Ingredients
- 1 whole pheasant (about 3 lbs), cleaned and trimmed of neck and feet
- 3-4 large carrots, chopped to a 1-inch dice
- 1 large leek, chopped
- 2 strips bacon, chopped
- 2 large garlic cloves, smashed
- 1/2 cup water or chicken stock
- 1/4 teaspoon cayenne pepper (optional)
- 3 tablespoons vegetable oil
- salt and ground black pepper
Instructions
Pan-Roasted Pheasant With Savory Vegetables serves 4 original recipe by Not Eating Out In New York.
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