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	<title>Comments on: David&#8217;s pheasant breasts sautéd in butter and marsala recipe</title>
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	<link>http://www.cottagesmallholder.com/recipe-davids-pheasant-breasts-sauteed-in-butter-and-marsala-186</link>
	<description>Stumbling self sufficiency in a small space</description>
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		<title>By: fn</title>
		<link>http://www.cottagesmallholder.com/recipe-davids-pheasant-breasts-sauteed-in-butter-and-marsala-186/comment-page-1#comment-20147</link>
		<dc:creator>fn</dc:creator>
		<pubDate>Thu, 07 Feb 2008 09:08:22 +0000</pubDate>
		<guid isPermaLink="false">http://www.cottagesmallholder.com/?p=186#comment-20147</guid>
		<description>Hi Clarencequay

Thanks for this tip. This would be good for chicken breasts too!</description>
		<content:encoded><![CDATA[<p>Hi Clarencequay</p>
<p>Thanks for this tip. This would be good for chicken breasts too!</p>
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		<title>By: clarencequay</title>
		<link>http://www.cottagesmallholder.com/recipe-davids-pheasant-breasts-sauteed-in-butter-and-marsala-186/comment-page-1#comment-20083</link>
		<dc:creator>clarencequay</dc:creator>
		<pubDate>Wed, 06 Feb 2008 14:04:52 +0000</pubDate>
		<guid isPermaLink="false">http://www.cottagesmallholder.com/?p=186#comment-20083</guid>
		<description>I have a method for pheasant breasts as escallopes - instand of bashing them. (I use the same method for chicken breasts. Use a sharp knife make a lenghthways incision at deepest part of breast to depth of escallope - not all way through then turn knife at right angles and cut out from this incision at same depth without going all way through and &quot;open&quot; the breast meat out.  Good coating of seasoned flour and fry.  Great with good Pesto and Spagetti.</description>
		<content:encoded><![CDATA[<p>I have a method for pheasant breasts as escallopes &#8211; instand of bashing them. (I use the same method for chicken breasts. Use a sharp knife make a lenghthways incision at deepest part of breast to depth of escallope &#8211; not all way through then turn knife at right angles and cut out from this incision at same depth without going all way through and &#8220;open&#8221; the breast meat out.  Good coating of seasoned flour and fry.  Great with good Pesto and Spagetti.</p>
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		<title>By: spittoonextra</title>
		<link>http://www.cottagesmallholder.com/recipe-davids-pheasant-breasts-sauteed-in-butter-and-marsala-186/comment-page-1#comment-145</link>
		<dc:creator>spittoonextra</dc:creator>
		<pubDate>Wed, 17 Jan 2007 08:07:13 +0000</pubDate>
		<guid isPermaLink="false">http://www.cottagesmallholder.com/?p=186#comment-145</guid>
		<description>&lt;strong&gt;NewVoices: The Cottage Smallholder...&lt;/strong&gt;

&#039;Tiz funny how you discover new blogs; The Cottage Smallholder appeared in a search on Tesco. No names, sadly, to accompany but &quot;We live in a pretty 16th century cottage in an English village on the Cambridgeshire/Suffolk border.The cottage cast......</description>
		<content:encoded><![CDATA[<p><strong>NewVoices: The Cottage Smallholder&#8230;</strong></p>
<p>&#8216;Tiz funny how you discover new blogs; The Cottage Smallholder appeared in a search on Tesco. No names, sadly, to accompany but &#8220;We live in a pretty 16th century cottage in an English village on the Cambridgeshire/Suffolk border.The cottage cast&#8230;&#8230;</p>
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