Monday, October 12, 2009
Wild Birds and Bacon
As a bit of a warm-up for Thanksgiving, I experienced a feast of wild pheasant and partridge wrapped in bacon.
Lemon wedges were placed around the pheasant and partridge while they were cooking to add a bit of moisture and extra flavour. Alongside these tasty birds I made a dish of brown rice mixed with sauteed garlic, onion, zucchini and mushrooms.
It all went down nicely with an Italian white.
Happy Thanksgiving! Reports of the feast of gratitude will be forthcoming :)