Armagnac recipes

Roasted Pheasant with Braised Cabbage and Chestnuts is a poultry armagnac recipe created of bacon slices, pheasants, canola oil, fresh sage leaves, sliced head napa cabbage, peeled cooked chestnuts, bacon, sliced cipolline onions, chopped garlic, armagnac, vin de paille, and some salt and pepper.