What to do with leftover pheasant?
Create a nice creamy white wine sauce (with lemon & garlic) to mix it with, pour over linguine, dust with parmesan and serve with cheesy garlic toast!
My Lady's Birthday yesterday, so she called the shots on Din-Din.
Whole free range pig tenderloin, smothered in Peach Bourbon Barbee Sauce (awesome stuff btw!). twice baked stuffed taters (used a little pepperoni this time rather than bacon & turned out excellent!), and sprouts.
Tossed it back with a well aged fine Merlot.
Then topped it off with a great German Black Forest Cake from our local bakery.
Canada goose breast, wild morel mushrooms, pumpkin in a maple rye whisky sauce.
corn and potatoes of course. spiced with cloves, allspice, nutmeg, black pepper, and a pinch of cinnamon.
a sweet and hearty dose of fall flavours.
Not pictured, but in Iron Noggin style: served with Blasted Church Syrah; a big red to complement the rich hearty dish.