Published October 23, 2012, 02:46 PM
CHEF JEFF: Glazed Roast Pheasant
Herald Food Editor Jeff Tiedeman doesn't have any experience with roasting pheasant that still has its skin but apparently is willing to give it a shot when the right recipe presents itself.By: Herald Staff Report,
- Glazed Roast Pheasant
The flavor of roast pheasant is enhanced with a glaze of prickly pear sauce.
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Herald Food Editor Jeff Tiedeman doesn't have any experience with roasting pheasant that still has its skin but apparently is willing to give it a shot when the right recipe presents itself.
Tags: chef jeff, jeff tiedeman, roast pheasant, accent, updates, food, recipes, pheasant, roasting, lifestyles, entertainment
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