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Pheasant with Shallot, Cider, and Burning Oak Leaves

Elegant pheasant served with smoky burning oak leaves evokes the flavors and aromas of fall. The recipe comes from chef Grant Achatz of Alinea, a Chicago restaurant at the forefront of the experimental cooking movement.

Source: The Martha Stewart Show, November 2010
Servings

Ingredients

For the Pheasant

For the Shallots

For the Cider Gel

For the Oak Branch Skewers

For the Dry Tempura Base

For Serving

Directions

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