It’s a roast pheasant fall dinner for the books! And my first time testing out pheasant, but I was so excited and pleased with the outcome. The meat came out tender and salty, and I would describe it as a mix between chicken and turkey. Pairing it with a creamy sage sauce kept the meat moist and flavourful. I also had to serve it up with some classic fall veggies, roasting the butternut squash in halves rather than cubes gave it a mashed potato texture, alongside some spicy and sweet beets.
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