Originally Posted by Mimizkitchen
My bad Craig, I reread your post and see where you said she suggested it (OOPS)... I was just thinking a classic coq au vin and because of the long braise that way wouldn't work... I googled some recipes and they are a much shorter cooking time, no more than 30 minutes... I also found one by one of my favorite chefs Mario Batali, the recipe was for pheasant farmers style... He sears the pheasant, removes it , makes the sauce and wraps the pieces of pheasant in pancetta before returning it to the sauce for 30 minutes... Sounds really good... Now if I could just get my hands on a pheasant!!!
I'm pretty sure they aren't native to our state. More adapted to the west. Now, we do have an invasive species called moscovy duck, which I understand the French just love.
Hehe, Mario was a participant in the SOBE Wine and Food Festival a couple years back. I understand he got pretty "loose" and was dropping some serious "bombs" on the crowd one night.