Hay Smoked Game Birds with Hay Steeped Mustard Cream Sauce

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Smoked meats always remind me of Autumn and I’ve created a twist by using brined game birds and I add them to the smoker… with hay!! French farmers use hay for not only feeding their livestock, but also to cook with. And to make it even more special, I steeped cream in a handful of hay to create a yummy mustard cream sauce. Grab a glass of white wine, a lap blanket and dine outdoors and enjoy all … [Read more...]

Braised Pheasant with Red Wine Poached Seckel Pears and Spiced Carrot Puree

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I've modified this dish from a Sous Vide recipe for those of you who don't have access to a water oven, or immersion circulator.  I loved this dish so much that I didn't want to limit who could try it.  The texture will be slightly different, and searing the meat is done before braising, not after, but the flavor rocks!! I've used the photo for the sous vide recipe, so yours will look … [Read more...]