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Pheasant jus lie by: harschenie

Combine stock, bones, mirepoix and bouquet garni in stock pot. Heat to simmering; simmer for 1 to 1-1/2 hours to develop flavors. Add reserved ...

3 c Rice flour; 2 tb Baking powder 10 tb Potato starch flour; 1 c Dry milk (5/8 cup ...

1/2 c Heavy cream 1 Vanilla bean, halved pn Salt 9 oz Bittersweet chocolate, cut Into 1-inch pieces 1 1/2 c ...

3 lb to 5 lb venison roast 3 c red wine 2 lg onions; thinly sliced 12 ea black peppercorns 6 ea whole allspice 12 ea ...





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