We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Our hunting friends all must have pheasants in the freezer at this time of the year.
This may be my favorite Pheasant recipe: Pheasant Braised with Red Cabbage and Apple. I plan to make some soon. A simple dish, but a treat for dinner guests. The meat must be pink in the middle but the skin crispy. Forget the legs - pheasant legs can only be consumed in a confit.
I like to throw a splash of reduced gibier sauce on top, to finish it off. A Pinot Noir is a good idea too - a white wine is always wrong with poultry and/or game birds.
If you have a favorite Pheasant recipe, let us know.
Great recipe that reminds me almost exactly of the one finally shared by a very popular German restaurant that was forced out of business by urban renewal. Appropriate for both pheasant and duck, depending on the product brought in that morning. I think they slit the duck skin and cooked it breast-side down at high temps on a rack for a short while to remove some of the fat, if necessary).
Only differences: the bacon was slightly sauteed first, butter added, then the pieces of game browned. Kept the butter from burning according to chef. The apple cider was apple brandy (Calvados?) and, perhaps a tad more.
Now you really have brought back memories of very, very good meals for not that much money. Wonderful oven pancakes. Huge...with high-rising curled and crispy edges, hidden apple slices, served with real maple syrup (probably spiked with Calvados) and, for those endulging, a dollop of hand-whipped sweet cream.
So, I've added ten pounds without having eaten a bite.