Many times wild game is lean, dry and a bit flavorless. Not this dish. Duck breast, pheasant breast stuffed with ramp kraut and foie gras. Served with smoked tomatoes, mushroom risotto and garden fresh late harvest broccoli.
Tonight’s dinner. Wild duck and pheasant stuffed with foie gras and wrapped in pancetta with smoked tomatoes and pomme purée and peas, Swiss chard and fig confiture.