File:Pan-roasted breast of pheasant.jpg: Revision history

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11 March 2022

22 June 2009

27 May 2009

  • curprev 03:5203:52, 27 May 2009‎ imported>Caesar Schinas‎ m 947 bytes 0‎ Robot: Automated text replacement (-{{CC-by-nc-nd-2.0}} +{{CC|by-nc-nd|2.0}})

8 December 2007

  • curprev 19:2919:29, 8 December 2007‎ imported>Stephen Ewen‎ 947 bytes +947‎ No edit summary
  • curprev 19:2519:25, 8 December 2007‎ imported>Stephen Ewen‎ 617 bytes +617‎ {{Image notes flickr |Description=Main Course: Pheasant. Pan-roasted breast of naturally raised pheasant served on French lentils and root vegetables (carrot shreds and parsnip squares). The "spring roll-like" cigar was a strudel of braised pheasant leg, green peppers, olives and red onions. The plate is sauced with a Pinot Noir pheasant jus. |Author=[http://www.flickr.com/people/13329406@N00 The Ulterior Epicure] |Date=April 28, 2006 at 20:57 |Flickr source page=http://www.flickr.com/phot...
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