Roast Whole Pheasants With Herb and Vermont Maple Syrup Glaze
Great for Thanksgiving or Christmas. I, the lightheatedlocavore, love the Thanksgiving/Christmas food traditions in the Northeast, but I'm not crazy about the taste of turkey. Over the years, I've cooked Turducken (turkey stuffed with a duck stuffed with a chicken) which is tasty but extraordinarily rich and Roast Beef and Yorkshire Pudding instead of turkey. But, this year I made Roast Whole Pheasant using a recipe for Guinea Hen in The "21" Cookbook as a guide (which by the way is one of my favorite cookbooks for game cooking and holiday fare -- it was published in 1995 when Michael Lomonaco was still the chef at the 21 Club Restaurant in midtown - and before he went to Windows on the World).