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Turn the vegetables in the butter, letting them warm through, then add a generous handful of chopped parsley.
Warm through gently over a low heat and taste for seasoning, adding salt and pepper as needed.
Return the pheasant pieces to the pot to warm through and become coated in the sauce.
Pour any juices that have collected in the kitchen foil into a small pan, and warm through gently.
Let them warm through, giving the syrup time to caramelize.
It stayed warm through the night.
Continue stirring whilst the juices warm through.
Return the radishes to the pan to warm through.
2. Add the salt, then the cream, and warm through.
Warm through and let it steam gently for five minutes.
When hot, add the turkey to warm through.
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