Range and Sky!
This is one of my new favorites! It represents the classic French style of cooking. The best thing is also that it represents Montana and its surplus of wild game that helps to put peace at mind reminding us of our heritage. One could only imagine the herds that once roamed the area where the lodge now sits, just as the coveys of pheasant that are still so plentiful, one has to be cautious while driving. (they’re as thick as the bugs)
I put together the idea for this dish while camping and doing what I do in my off time, think of food! I started by implemented the coul fat I so love, and some of the ground bison I have on hand. The pheasants I then broke down, using the bones for stock.
The legs I then stuffed with caramelized onion and garlic. I placed some duck fat in the pan to help with the moisture and seasoned them before roasting in a hot oven. It is nice to use a little aluminum foil to keep the drummets from burning!
After laying out the coul fat, laying out the seasoned minced bison and applying a layer of coriander pesto, I placed the pheasant breast in the center and began to roll the “sausage” tightly into the link.
It’s not necessary to tie the links. They will roast nicely in the hot oven and maintain their shape.
Dinner With the Seattle Guys!
These guys were a great group that could fish all day and still have the energy to laugh until late at night!
To contact me for recipies kwgchef@yahoo.com is the best way!
We didn’t stop with the Range and Sky!
Carmel Popcorn Sweet Bread
Asian Braised Pork Belly w/ date mustard
Preserved Lemon and Herb Confit / Roast Chicken
Strawberry Rhubarb Poppy Cheese Cake
