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Warm salad of roasted pheasant with walnuts, citrus and bitter leaves

Warm salad of roasted pheasant with walnuts, citrus and bitter leaves

Vinaigrette (allow 2 – 3 tablespoons vinaigrette per serve)

Marinade

Glaze made from pheasant bones

Notes




Courtesy of Maggie Beer at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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» Top Wine Matches For This Recipe

Angus Hughson

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Warm salad of roasted pheasant with walnuts, citrus and bitter leaves.

 
 

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