Roasted pheasants with Port (Faisán al modo de Alcántara) from 1,000 Spanish Recipes (page 469) by Penelope Casas

  • lard
  • Port wine
  • Show all ingredients...

  • EYB Comments

    Pheasants must marinate for two to three days before cooking. Can substitute dried morel mushrooms or chanterelle mushrooms for truffles, and chicken livers for duck livers.

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Notes about this recipe

  • Eat Your Books

    Pheasants must marinate for two to three days before cooking. Can substitute dried morel mushrooms or chanterelle mushrooms for truffles, and chicken livers for duck livers.

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