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Easy recipe Roasted crown of pheasant with cavolo nero cabbage and chestnut 'stuffing'

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Easy recipe Roasted crown of pheasant with cavolo nero cabbage and chestnut 'stuffing' - one tbsp olive oilfour pheasantone tbsp oilabout two hundredg/about sevenoz pancettaabout one hundredg/about three½oz shelled hazelnutsabout one hundredg/about three½oz Japanese panko breadcrumbsfour sprigs fresh thymeabout two hundredg/about sevenoz cooked chestnutsone cavolo neroone tbsp butterone tbsp butterfour hundredg/about fourteenoz wild. mushrooms (Recipes by ingridients <a href="/search/mushrooms">mushrooms</a>)  Roasted crown of pheasant with cavolo nero cabbage and chestnut stuffing. This easy roast dinner cooks in a fraction of the time of a normal roast as it uses pheasant crowns which provide the perfect portion for one..

one tbsp olive oilfour pheasantone tbsp oilabout two hundredg/about sevenoz pancettaabout one hundredg/about three½oz shelled hazelnutsabout one hundredg/about three½oz Japanese panko breadcrumbsfour sprigs fresh thymeabout two hundredg/about sevenoz cooked chestnutsone cavolo neroone tbsp butterone tbsp butterfour hundredg/about fourteenoz wild. mushrooms (Recipes by ingridients mushrooms) Roasted crown of pheasant with cavolo nero cabbage and chestnut stuffing. This easy roast dinner cooks in a fraction of the time of a normal roast as it uses pheasant crowns which provide the perfect portion for one..

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Easy recipe Roasted crown of pheasant with cavolo nero cabbage and chestnut 'stuffing' recipes, cookbook, cook, recipe

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Easy recipe: roast,cavolo,pheasant,three½oz,sevenoz,tbsp,hundredg/about, course, eats, entree,fare,food,serving

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