Roasted Scottish Pheasants with Apricots and Dates '21' Club from Epicurious. Very tasty, and we haven't quite figured out how to keep pheasant from being chewy. So we give this a 3. Served with Cherry and Sunflower Seed Kale Salad from the January/February 2014 Cooking Light. We subbed fresh pitted cherries for the dried ones--this gets a 5!
Wine: Dry Creek Dry Chenin Blanc 2012--a reasonable match
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