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| Pheasant with tomato |
In this dish I used frozen
cooked pheasant, fresh parsley from the garden, semi-dried frozen tomato and
confit garlic from last year's harvest, my way of cooking with whatever
available and use up stored ingredients before summer.
Simply warm up confit garlic,
add any poultry that has been cut into pieces, when hot, add semi-dried tomato, season with soy
sauce and Sherry, simmer for a couple of minutes, stir in parsley just before
serving.
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