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  • Any particular reason to bother with whole pheasants for Christmas dinner for 4, when I could just buy breast fillets and pan fry them in five minutes?

    I have been conditioned to think roast dinner means sticking great big things in the oven, considering branching out this time though

  • The only vaguely edible bit of a pheasant is the breast. Partridge is much nicer, wrap it in bacon and pan fry, serve with a mushroom sauce.

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