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Transylvanian Sour Cherry Sauce with Roast Pheasant
A historically inspired dish recreating a 16th‑century Transylvanian sour cherry sauce served over a perfectly roasted pheasant. The sauce balances tart cherries, sweet Tokaji wine, honey, and warm spices, while the lean game bird is basted with butter and stuffed with the strained cherry pulp for extra flavor.
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Cost Breakdown
Critical Success Points
- • Straining the sauce to achieve a smooth texture while reserving the cherry pulp for stuffing.
- • Ensuring the pheasant reaches an internal temperature of 155°F (70°C) for safety without overcooking.
- • Adjusting sauce thickness with wine to avoid a glue‑like consistency.
Safety Warnings
- • Handle raw poultry with separate cutting board and wash hands thoroughly.
- • Use a meat thermometer to confirm internal temperature.
- • Hot sauce and pan contents can splatter; use a splatter guard if needed.
- • When warming the sandalwood drink, do not let it boil to avoid fire hazard.
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