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What's on your plate today?

jfields said:
A grass fed and finished ribeye from this local place called Swallow Hill Farms. Glad I found them. Hands down best beef I can remember since I was a little kid. Seasoned, cooked brussel sprouts…
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I have to go visit Swallow Hill Farms! I just looked at their website and now I'm hungry!!
 
Sauteed pheasant breast with oyster mushrooms, paired with roasted Brussel sprouts and topped with a bit of arugula.

A coworker is an avid hunter and he recently gave me a full pheasant breast, but it was skinned and in multiple pieces so I couldn't follow the recipe exactly. I ended up sauteing them in butter, then I cooked the oyster mushrooms in the pheasant butter while the meat was resting. This was the first time I've ever cooked or eaten a pheasant. It's more like a pork chop than chicken, but it's also really easy to overcook. I was pretty happy with the results and thoroughly enjoyed the challenge.

2022-04-03 19.36.17.jpg
 
Nihon_Ni said:
Sauteed pheasant breast with oyster mushrooms, paired with roasted Brussel sprouts and topped with a bit of arugula.

A coworker is an avid hunter and he recently gave me a full pheasant breast, but it was skinned and in multiple pieces so I couldn't follow the recipe exactly. I ended up sauteing them in butter, then I cooked the oyster mushrooms in the pheasant butter while the meat was resting. This was the first time I've ever cooked or eaten a pheasant. It's more like a pork chop than chicken, but it's also really easy to overcook. I was pretty happy with the results and thoroughly enjoyed the challenge.

View attachment 53853
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I grew up eating pheasant a lot, one of my favorites. Looks delicious!
 
Nihon_Ni said:
I have to go visit Swallow Hill Farms! I just looked at their website and now I'm hungry!!
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I don’t think you will be disappointed. Tim the owner is a nice guy. Call first though. Not a huge operation by any means. Sometimes they run out of stuff. Eggs there are really great too!

Nihon_Ni said:
Sauteed pheasant breast with oyster mushrooms, paired with roasted Brussel sprouts and topped with a bit of arugula.

A coworker is an avid hunter and he recently gave me a full pheasant breast, but it was skinned and in multiple pieces so I couldn't follow the recipe exactly. I ended up sauteing them in butter, then I cooked the oyster mushrooms in the pheasant butter while the meat was resting. This was the first time I've ever cooked or eaten a pheasant. It's more like a pork chop than chicken, but it's also really easy to overcook. I was pretty happy with the results and thoroughly enjoyed the challenge.

View attachment 53853
Click to expand...
That just looks amazing! ETA: What was the sauce on the pheasant?
 
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jfields said:
A grass fed and finished ribeye from this local place called Swallow Hill Farms. Glad I found them. Hands down best beef I can remember since I was a little kid. Seasoned, cooked brussel sprouts…
View attachment 53837
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What's in the sauce dish (ramekin?)? It almost looks like creamy Italian dressing..
 
jfields said:
What was the sauce on the pheasant?
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It's just an ad lib: reduced beef stock, red wine and thyme and let it simmer while everything else was cooking. Then I added soy sauce and red wine vinegar until it tasted right and mounted it with butter. As Anthony Bourdain said, "An ounce of sauce covers a multitude of sins."
 
My fiancee and I were up in wine country this past weekend. Me being a foodie, we always eat well. Tried a new restaurant that was recommended to us by her sister. When I saw "dry-aged porterhouse" on the menu I knew it would be hard to not go for it. I asked the waitress how long was it aged for. She said 45 days. Decision made.

photos.app.goo.gl

New item by Jeff Krueger

photos.app.goo.gl photos.app.goo.gl
 
TexasTraveler said:
Now that is a meat sauce!
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Ground beef, mushrooms, store bought sauce and cab sauv (plus seasoning) and simmer it until it thickens up. This is thicker than we usually do because I got distracted with the sauce and forgot to get the water boiling 🤣 I was still happy with it.

This is the kind of sauce that the Italian chefs do the really negative reaction videos to 🤣🤣
 
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