Step 1: Aromatics
Peel and cut the shallots into thin, even rounds. Crush the juniper berries.
Step 2: Pheasants
Draw and dress the pheasants, removing the heads and feet, and cut into 1 3/4 ounce (50 g) pieces.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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