From our archives:
At the last minute (today), decided to do a little supper for 20 next weekend, and I have decided to do something simple and American with the pheasants: Pheasant smothered in sour cream. Talk about old-fashioned comfort food - a casserole. (This is a famous old "guy cookin'" recipe for Ruffed Grouse.) I'll quarter the peasants, not halve them like grouse.
I like to serve recipes like this on the wide (1") Italian noodles.
Yes, I have some Beach Plum Jelly in the pantry. What old Cape Codder would not? Plus I now grow them myself. The worse the soil, the better the plums.
I was considering a duck salad like this as the first course. One wild duck breast per serving, with the breast cooked rare and sliced thin.
Image: Picking ripe wild Beach Plums, Prunus maritima.