Picholine
35 W. 64th St.
New York, NY
212-724-8585
Artisanal
2 Park Ave. at 32nd St.
New York, NY
212-725-8585
Artisanal Cheese Center
500 West 37th St.
New York, NY 10018
877-797-1200
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 Terrance
Brennan’s Pheasant Tips
Chef Terrance Brennan of Picholine, Artisanal
and Artisanal Cheese Center – New York, NY
Adapted by StarChefs
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Purchase wild Scottish pheasant,
if possible, which has twice the flavor of domestic pheasant.
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Add plenty of mixture and add
plenty of butter to use for basting. Baste at least 3 times during
cooking.
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Let the pheasant rest for 8-10
minutes so the juices redistribute themselves throughout the meat.
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