Use of pheasant in Sentences. 29 Examples
The examples include pheasant at the start of sentence, pheasant at the end of sentence and pheasant in the middle of sentence
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pheasant at the start of sentence
- Pheasant raised in pens tend to be slightly fattier and milder than free-range Pheasant.
- Pheasant: readily available and surprisingly cheap, any chicken recipe can be adapted for Pheasant.
pheasant at the end of sentence
- It renders a particularly pleasing quality to quail, squab, and pheasant.
pheasant in the middle of sentence
- The pheasant flapped its wings vigorously.
- Drizzle sauce over pheasant and around plate.
- A cock pheasant rose from the hill in front of me.
- The pheasant is a close relative of the Guinea hen.
- This setter can point pheasant extraordinarily well.
- Lightly season pheasant pieces with salt and pepper.
- A pheasant, caught in a stream of air, had dashed itself to death.
- Remove pheasant carcass and pull off any meat; discard skin and bones.
- In a saute pan, brown pheasant pieces in oil for 2 to 3 minutes per side.
- Remove legs from the pheasant and remove thigh bone out to create a pocket.
- Lightly season pheasant pieces with salt and pepper. In a large skillet, heat oil.
- Preheat oven to 400 F.. Remove pheasant from marinade and pat dry with paper towels.
- Remove cabbage from pan, place alongside pheasant, and top with goat cheese and bacon.
- Heat the oil in a flameproof casserole and fry the pheasant pieces until lightly golden.
- Even the gentry, then, were having to eat pheasant without bread; what was the world coming to?
- Meat should-be tender and juicy. Cover pheasant with aluminum foil and let rest in a warm place.
- In fact, many gourmets consider pheasant and grouse to be the most delectable of all game birds.
- Hang the pheasant/Let the pheasant hang for a few days for the flavour to improve before you cook it.
- Season with salt and pepper. Remove legs from the pheasant and remove thigh bone out to create a pocket.
- Hunter's pheasant Game is now widely available in many large supermarkets, butchers and from game dealers.
- He finds it far more challenging than shooting either grouse or pheasant, which he has also done plenty of.
- Arrange pheasant pieces on individual plates and place one of the polenta squares on the side of each serving.
- Preheat oven to 400 F.. Remove pheasant from marinade and pat dry with paper towels. Season with salt and pepper.
- Add barley and simmer for another 30 minutes. Remove pheasant carcass and pull off any meat; discard skin and bones.
- Prepare a fire in a charcoal grill. Remove pheasant from marinade, reserving marinade, and pat dry with paper towels.
- This paste was then spread over bread and placed underneath the pheasant to collect its juices while the bird was roasting.
