Roast pheasant with honey-fig sauce from A Taste of Canada: A Culinary Journey by Rose Murray

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Creamy potato-parsnip mash; Roast plum and sweet onion salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pearl onions for shallots, and dried frigs for fresh figs. Shallots and sauce can be made up to one day ahead.

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