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Pheasant Breast with Apples and Crème Fraîche
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Sweet apple and tangy crème fraîche combine to make a tasty sauce to complement the subtle gaminess of pheasant breast.
Add a splash of cider or Calvados to the sauce for a more complex flavour.
Try a lovely soft Merlot blend with supple fruit and oak tannins.
Typical values per serving:
This recipe was first published in November 2007.