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Tenderloin
brokebroadbeat
@Olly398
Hey y'all, I have a partridge, two pheasant that I've been asked to prep for tomorrow night's din dins.
I recall a dish I once ate with jointed pheasant that had been browned and then reduced in white wine and garlic until sticky and salty. I've also had rabbit like this in Italy. I'm away from home and can't reach for my trusty Floyd, I'm sure he'd have something... any tips? Stove top or oven?
Obvs need to be careful not to overdo it and dry them out.
Cheers