File:PHEASANT 101 - how to cook pheasant with The Sporting Chef.webm
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Size of this JPG preview of this WEBM file: 800 × 450 pixels. Other resolutions: 320 × 180 pixels | 640 × 360 pixels | 1,024 × 576 pixels | 1,280 × 720 pixels | 1,920 × 1,080 pixels.
Original file (WebM audio/video file, VP9/Opus, length 6 min 38 s, 1,920 × 1,080 pixels, 3.37 Mbps overall, file size: 159.63 MB)
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Summary
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English: How to cook a pheasant. The Sporting Chef demonstrates how to cook a pheasant in parts instead of cooking the whole bird. The breast fillets cook quickly and the rest makes exceptional stock for soups, stews and sauces. Put the slow-cooker and the cream of mushroom soup away! |
| Date | |
| Source | YouTube: PHEASANT 101 - how to cook pheasant with The Sporting Chef – View/save archived versions on archive.org and archive.today |
| Author | The Sporting Chef |
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Attribution: The Sporting Chef
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 16:42, 18 September 2024 | 6 min 38 s, 1,920 × 1,080 (159.63 MB) | TaronjaSatsuma (talk | contribs) | Imported media from https://www.youtube.com/watch?v=c7Se3_u0oqg |
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