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