Green tea
Pluck, gut, rinse and dry the pheasant. Place in a saucepan in which it will fit flat. Add the walnuts, raisins, butter and orange juice and pour in enough green tea to just cover the pheasant. Salt and cover, cooking at a low temperature for 45 to 60 minutes. Arrange the pheasant together with the raisins and nuts. Mix the roast stock with the beef broth, boil a little and pour over the pheasant.
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