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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