Turkeys and chickens we have with us always, but pheasants—ah, there’s a rare and delectable bird.
In anticipation of the arrival of cool weather any day now, chef Gerard Thompson of elegantly rustic Rough Creek Lodge has come up with a tasty variation on the classic American Sunday dinner of chicken and rice. In his tableau, whole roasted pheasant seasoned with fresh thyme plays the leading role, with capable support provided by a wonderful risotto infused with Parmesan and lemon zest. A sauté of Swiss chard with pancetta rounds out the toothsome cast. Rough Creek Lodge near Glen Rose County Road 2013, Phone: 800-864-4705
Try this recipe for Roasted Pheasant from Rough Creek Lodge.