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Pheasant breasts braised in cider
- 4 pheasant
- 4 large rashers, lightly smoked bacon
- 500ml/17fl oz dry cider
- 5 shallots
- knob of butter
- 1 tsp caster sugar
- 30g/1oz plain flour
- 100ml/7tbsp full fat crme frache
Directions:View on BBC Food
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