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gfweb

gfweb

Its so damn cold that all there is to do this weekend is eat.

 

A market one town over had a D'artagnan Pheasant at $11.50@!  Woof.

So,  sous vide pheasant breast (145F, 45 min) over mushroom ragu and tagliatelle, and warm sprouts slaw

I'd never had pheasant except in a terrine with liver and spices etc. This tasted like mild turkey breast. Nice

(The legs are being confited in rendered pheasant fat for some future meal)

 

0051.thumb.jpg.25a90a825dd7094d2d1c80d396c8fdb3.jpg

 

 

SV Pork loin  with apple/mustard sauce,  maple syrup sprouts and barley risotto

 

005.thumb.jpg.0432e7a0af6cdd796a1dd08a85b97d73.jpg

gfweb

gfweb

Its so damn cold that all there is to do this weekend is eat.

 

A market one town over had a D'artagnan Pheasant at $11.50@!  Woof.

So,  sous vide pheasant breast (145F, 45 min) over mushroom ragu and tagliatelle, and warm sprouts slaw

I'd never had pheasant except in a terrine with liver and spices etc. This tasted like mild turkey breast. Nice

 

0051.thumb.jpg.25a90a825dd7094d2d1c80d396c8fdb3.jpg

 

 

SV Pork loin  with apple/mustard sauce,  maple syrup sprouts and barley risotto

 

005.thumb.jpg.0432e7a0af6cdd796a1dd08a85b97d73.jpg

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