Since traveling back to South Dakota this summer, my mouth has been watering for the gourmet meal of my youth. Each time I watched one of those cocky birds scramble across the road, I wished that pheasant season came a little earlier, or my vacation a little later.
That favorite meal didn't involve an elaborate recipe; rather, the pheasant was browned, then allowed to braise in cream of mushroom soup. How gauche.
Growing up I had often heard of the illustrious pheasant under glass. After finding few pheasant dishes in...
| This story has expired! You can purchase the full text in our news archives. |
If you encounter other problems, please email nlundskow@capitalgazette.com and include your name, username, and any errors or messages that are displayed. The more information you can provide, the better able we will be to assist you.
In order to post or vote on a comment, you must be signed in with a hometownannapolis account.
Take a look at a summary of Commenting Guidelines.
If you encounter other problems, please email nlundskow@capitalgazette.com and include your name, username, and any errors or messages that are displayed. The more information you can provide, the better able we will be to assist you.