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Sautéed artichokes and cavalo nero paired with pan-seared pheasant thighs, finished with fresh thyme and parsley.
Sauté pheasant thighs with shallots, garlic, red wine, and beef stock, served alongside buttery sautéed cavolo nero.
Chargrilled pheasant served with a rich reduction of red wine and creamy Brussels sprouts with chestnuts and smoky bacon.