Tender and succulent, roast pheasant crowns with their subtle gaminess is a delightful alternative to chicken or turkey for a holiday meal. Or any day really.The first time I ever remember eating pheasant was at one my husband's company Christmas dinners, held in a restaurant in the Eiffel Tower. It was a lovely dressy affair that lasted all evening, starting with Champagne and ending several| Food Lust People Love
Cooking elk demands respect for the meat, and our buttermilk-marinated, herb-crusted rack delivers exactly that. We’ve discovered that buttermilk tenderizes this lean, flavorful game meat without masking its natural character, a crucial balance when working with such a special cut. Many recipes treat elk like beef, missing what makes this game meat special. While skeptics… The post Grilled Rack of Elk with Buttermilk Marinade appeared first on Girl Carnivore.| Girl Carnivore
Learn how to cook a succulent rack of boar. Our recipe and tips will help you get a juicy, flavorful, perfectly cooked roast. The post Oven Roasted Rack of Boar appeared first on Girl Carnivore.| Girl Carnivore