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Pheasant with Shallot, Cider, and Burning Oak Leaves
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Pheasant with Shallot, Cider, and Burning Oak Leaves
Elegant pheasant served with smoky burning oak leaves evokes the flavors and aromas of autumn. The recipe comes from chef Grant Achatz of Alinea, a Chicago restaurant at the forefront of the experimental cooking movement.
Video Length: 0
Date Found: November 10, 2010
Date Produced:
View Count: 1
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