Gado Gado Salad with Braised Pheasant

Gado gado is an Indonesian salad of mixed cooked and uncooked vegetables served with a peanut sauce dressing. Gado gado means “mix mix”; a fitting name for a salad with as many ways of making and mixing it as there are families in Indonesia. Although this salad is most often made with tempeh, tofu, long beans, chayote, bitter gourd, shrimp crackers, and other hard to find ingredients, I made mine with what I had available on hand. I also replaced the soy products with pheasant, braised in a rich sauce, which adds so much amazing flavour to this dish.

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Pheasant Fricassee

There are many things to enjoy while pheasant hunting. Quiet walking interrupted by the muffled crashes of a dog looking for a bird. Evening light that paints the central valley gold, making the bugs shine with a beauty that seems otherworldly. The anticipation as your eyes follow the dog and your stomach muscles tighten, hoping something will be flushed. Bringing down a bird and taking time to admire the colors of its feathers and the length of its tail. All of these things make pheasant hunting a worthwhile pastime but enjoying the meal that comes from your labor tops the list. The possibilities are endless when it comes to preparation, but one of our favorite ways to prepare pheasant is our take on pheasant fricassee. The flavors are rich and hearty, and it leaves everyone satisfied.

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