In­gre­di­ents

Pheas­ants on Horse­back

Buckinghamshire Advertiser - - PEOPLEANDPLACES -

100g dried stoned prunes, chopped 50ml Ar­magnac or brandy 4 pheas­ant legs, about 140g each 50ml rape­seed oil 2 sprigs of fresh thyme, leaves picked 1 shal­lot, finely diced 1 clove garlic, crushed

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.