Wild Boar Loin, Puy Lentils and Apple-Port Sauce

¬† It’s amazing how I manage to find more boar meat in my deep freezer overtime¬†I look in there. I still have a couple of loins, some shoulders and maybe two hind (ham) legs. I see some boar sausage in my future, maybe Italian or Greek flavored…or some of each…we’ll see. Anyways, I took aContinue reading “Wild Boar Loin, Puy Lentils and Apple-Port Sauce”

Porcini Pheasant, Creamed Corn, Carrot-Orange Sauce

I have cooked pheasant a couple of times before and was always underwhelmed. I hear wild pheasant is a different animal and is delicious, but this farm-raised, store-bought bird is always ho-hum. The legs are tough and stringy with numerous little tendons/bones and the breast meat seems to dry out very fast even though itContinue reading “Porcini Pheasant, Creamed Corn, Carrot-Orange Sauce”