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Recipe by: abbon
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4 oz. pheasant leg meat
4 oz. pheasant farce
2 celery ribs, peeled
pheasant stock, boiling, as needed
Combine leg meat and farce. Pipe inside peeled celery rib; top with second rib. Wrap in plastic wrap. Poach in stock for 15 to 20 minutes. Remove; let cool. Refrigerate overnight. Slice into 8 portions.
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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