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.