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Roadkill: It’s What’s For Dinner!

August 25, 2011

Sage-Maple Syrup-Sea Salt

A friend happened to hit and kill a pheasant partridge with his automobile and was so kind as to bring it to me. He even cleaned it for me which was most enlightening as I had not done a bird yet.

I brined the pheasant in a sage-maple syrup-sea salt mixture, roasted it stuffed with an apple on top of roast potatoes+apples+sage, served on top of Fordhook Giant Swiss Chard. I found the pheasant partridge to taste like very good chicken. The potatoes, sage, and chard came from the garden and the apples came from a tree my grandfather planted many years ago. A delightful dish that makes me want to take up bird hunting.

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