Such a perfect morning at the market. The angling fall light was especially flattering to the produce and the temprature warm enough to pick through veggies with no need of gloves or restorative hot ciders.
Overbought as usual, culminating in a whole pheasant which I now have to figure out how to cook. Its whole, head and feet on. Any thoughts on best cooking methods? Roast whole? In parts? Stewed? I loved the description of the duck with sauerkraut in an earlier post, but have never cooked pheasant so do not know if it would react similarly.
Have wondeful squashes, cabbages and greens, so have makings of meal...but just some help with the main dish.
Thank you all in advance!