Two questions on today’s agenda. The first is from a hunter who scored big with some pheasant and is looking to impress a date. (Actually – and this is cute – the question came from one of his friends on his behalf.) The second is from a home cook who has produced many successful meals in the past and is considering tackling roast beef in a salt crust for the holidays.
Read about the butter-roasted pheasant with pinot reduction and potato purée that our Montana friend will prepare, and the pros and cons of salt crust roasting. Bonus recipe: five spice quail with a bitter greens salad on the Special Occasions page.
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