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- 2 sprigs rosemary, leaves stripped and chopped
- 1 tablespoon chopped fresh thyme
- 1 cup olive oil
- 1 whole pheasant, cleaned
- salt and ground black pepper to taste
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 72.6g|
|Saturated Fat 12.9g|
|Total Carbohydrate 0.2g|
|Dietary Fiber 0.1g|