Plaza notes
Hard ruleDescription
fasanbrost Ytterfilé or roasted potatoes Reindeer calf topside is or roasted potatoes The availability of smoked pheasant breast is limited An alternative if the breasts are large is to brown them on high heat and then let them finish in the oven at about 150 degrees Then fry on high heat in a frying pan for a few minutes per side and let the meat rest to an internal temperature of about 55 degrees (pinkish red)
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