** See recipes for Clarified Butter, Pheasant with Champagne Cabbage I (Sto ...

Season the flour with salt and pepper to taste. Dredge the pheasant pcs in ...

The Pheasant:With a sharp boning knife, carefully remove each breast half f ...

** See recipes for Pheasant with Champagne Cabbage II (Stock) For Pheasant ...

Prepare sauce. In a medium saucepan, add in first three sauce ingredients a ...

For Champagne Cabbage:Heat 3 Tbsp. butter in a large skillet over medium-hi ...

For Pheasant Stock:Preheat oven to 450 F. Pour the vegetable oil into a roa ...

For Mousseline Stuffing:Puree chicken pcs in processor till smooth. Add in ...

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