2022 Stiling Chardonnay
Elegantly composed Chardonnay from celebrated Russian River VineyardHighly Recommended
$60
Yet another must try recipe from Wild Game Cuisine. Find the original recipe at https://nevadafoodies.com/oven-roasted-pheasant/
I LOVE THE SMELL OF A ROASTING BIRD IN THE OVEN…
Especially when the bird is massaged inside and out with garlic butter and filled with a spicy ground cooked chorizo.
I had a young two pound pheasant in the refrigerator for a few days before I decided that pheasant is what’s for dinner. I didn’t brine the bird, but that’s not to say you shouldn’t brine your bird first. You can never go wrong with giving your fowl a soak overnight. Just make sure that the bird is pretty dry prior to roasting.
I brought this bird up to room temperature before smothering it and stuffing it with flavorful fragrance. I also added a side of parsnip sticks to roast alongside the pheasant – think french fries without the fry. So good. Of course, if you don’t like these yummy root veggies you could always substitute with carrots or potatoes.
Prep Time: 30 min
Cook Time: 60 min
Serves 4