Pheasant Jus

Premium
0
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN