Buttermilk fried pheasant: marinated pheasant breast in buttermilk then fried in seasoned tempura.
Tortellini in brodo: stewed the rest of the pheasant with root vegetables for 12 hours, strained the broth, pulled the meat and stuffed it into tortellini.
Wine pairing: orange pet nat from French Basque Country.
by JesusCrunch
1 Comment
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