red velvet

I'm sure some people would put them together The filling sounds pretty yummy minus the bacon, but then I'm weird since I don't eat pig

Yeah, you still don't have a sauce. Does it have to be a sauce or just a glaze?

Nikki K

Ah, the bacon... we can leave it out of the filling. I'm thinking though that it might be wise to wrap the pheasant in bacon so it won't dry out in the oven. The bacon comes off afterwards and doesn't have to be eaten.

As for the sauce... perhaps a red wine and heavy cream reduction, again spiced up with juniper berries. That sounds sensible.

red velvet

Wrapping it in bacon is alright just as long as I wouldn't have to eat it

That sounds pretty yummy. Too bad I'm not much help since I know just about nothing about cooking

Nikki K

No, as I said, the bacon is just there to keep the pheasant moist while in the oven. It comes off later.

I enjoy cooking a lot! So... lots to discuss there.

red velvet

I'll believe you about the bacon

I've always been more into baking than cooking

Nikki K

I love baking. Therefore I feel there should be some pie also...

red velvet

mmm pie there should always be a good dessert

Nikki K

I'm looking forward to this book coming out: Amazon.com: Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers, and More (9780738212746): Isa Chandra Moskowitz, Terry Hope Romero: Books

red velvet

That sounds pretty cool. Yummy foods without all that other stuff

Nikki K

Like High Fructose Corn Syrup? Yeah... I'm telling you. Not in Squillace!

red velvet

I don't think I've ever put corn syrup in anything

Nikki K

Hah. No, but it's in so many things, it's ridiculous. Just read the labels. That and glutamate. But as I said, not in Squillace, not under my watch.

red velvet

Did they even have those things back then?

Nikki K

I doubt it. Not sure when flavour enhancers came up. Probably in the 1950s.

red velvet

So pretty much only natural flavors are options anyway