Roasted Pheasant, A Christmas Present

When you are running low on ideas for what to get someone for a present, it can be nice to prepare a special meal for that person. For an early Christmas present, I decided to cook Roasted Pheasants as a lunch for my husband and my mother. This was the first time that I had ever cooked game birds and so I am not going to pretend to be an expert on their preparation. I had to do a little searching for information on temperature and times. I mostly followed the recipe from Hunter Angler Gardener Cook.*

I started out with wild Scottish pheasants and  brushed them with extra virgin olive oil, sprinkled them with sea salt and fresh-ground black, green, and pink peppercorns. I then added slices of lemons and leeks to the pan, drizzled them lightly with olive oil and topped the pheasants with a bit of fresh rosemary from my snow-covered garden.

PheasantBeforeCooking

RosemaryInSnow2

While the birds were roasting, I prepared a leek and broccolini risotto. The flavors of lemon, leek and rosemary blended quite well with that of the wild pheasants. After lunch, Bill and Mom were too full for dessert, but we sat around anyway and had an interesting conversation.

PheasantRoastedSharing good food is a great way to bring people together, particularly when one puts the thought and effort into making a special meal.

Happy Holidays!

Special of the Day: Spinach Omelette with Leeks

Everyday we offer a set breakfast menu plus a daily special. Today’s special was Spinach Omelette with Leeks.

The omelettes were filled with organic baby spinach, sautéed leeks, and shredded Monterey Jack and mild Cheddar cheeses. They were seasoned with a homemade herb salt made with herbs from our garden. The fresh leeks were sautéed in extra virgin olive oil with a splash of  Sauvignon Blanc and seasoned with the herb salt. They were finished with a twist of fresh ground green, black and pink peppercorns.

At the end of the meal, there were clean plates all around. Just what I like to see!