Reply to "2019 June Dining"

Got into the woods over the past weekend and was able to forage some pheasant back (dryad's saddle) mushrooms and ramps so over the past two nights:

- homemade tagliatelle (organic stone ground flour & local eggs) with sauteed pheasant backs.  I had read that pheasant backs could be tough texturally but clearly underestimated it.  Next time i will mondoline them thin.  it was like cutting proscuitto too thick - still edible but would have been better cut thin.  '16 Vajra Langhe Rosso

- sauteed homemade venison sausage with ramps over an amontialldo/smoked chicken stock risotto. '15 Dom Guion Bourgueil cuvee prestige & 2017 Ch. Barouillet 'Bergecrac'

 

 

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