I’ve done my usual scrounge through the post-holiday leftover at the grocery store, as usual, come home with some goodies. My local Harris Teeter had pheasants on sale so I’m looking for inspiration.

Admittedly, I’m starting with farm-raised pheasant rather than wild. The flavor is different–milder–and as the wild are not so fat and sassy as farm-raised, the wild can be trickier to cook.  I have farm-raised (still good eating) so I have a bit more freedom in how to cook them.  If you’re fortunate enough to have wild pheasant, here’s some information on cooking those. (If you have wild ones, I’d love to help you eat those–and perhaps pick a wine to go with them.)

The post that I’ve reblogged below provided some inspirations for a starting place.