Pheasant with Marmalade

Pheasant with Marmalade

From: Chef/partner Josh McCurrin, Fleming’s Prime Steakhouse and Wine Bar, West Des Moines, IA. Yield: 1 serving.

2 Tbsp. butter
2⁄3 cup minced shallots
½ cup chopped shiitake mushrooms
2 Tbsp. minced garlic
2 Tbsp. sherry vinegar
1 tsp. gelatin
1 cup chicken broth or stock
to taste, salt and pepper


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