Game birds

The post Fowl Language: All About Game Birds from D’Artagnan is a good one to read if you want to learn more about them. They are not as hard to find as you might think, and this is a reliable source too. Especially around holidays, you may find them in your supermarket–and on sale afterward.

They are not as hard to find as you might think, and this is a reliable source too. Especially around holidays, you may find them in your supermarket–and on sale afterward. It’s a great time to try them if you have not done so before now.

I look forward to finding goose on sale after Christmas. It not for single-serving cooking, but a great occasion to have friends over for a meal.

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Pheasant with Green Chiles

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.