Join Pheasants Forever and Quail Forever for our inaugural virtual event featuring Danielle Prewett, founder of Wild + Whole and contributing editor at MeatEater. Cook alongside Danielle as she prepares one of her favorite pheasant recipes - Coq au Vin, or simply sit back, relax, and enjoy the show with your favorite glass of wine.
To cook alongside Danielle, have your ingredients picked up and ready to go for the show.
2 - 3 pheasants - Need a pheasant? Purchase one ahead of time from www.pheasantsfordinner.com
3 sprigs of fresh thyme leaves
1 sprig of fresh rosemary
Oil, schmaltz, (chicken fat) or lardons (bacon) for cooking
1/2 medium onion
6 cloves of garlic
3 tbsp. tomato paste
1/4 cup flour
2 cups full-bodied red wine (burgundy)
1 ½ cups chicken or pheasant stock, plus extra if needed
Roasted Mushrooms & Onions:
2 pints baby portabellas
1 1/2 cups frozen pearl onions
Splash of red wine vinegar
Salt & pepper
Attendees will receive Danielle Prewett's featured recipe prior to the event. Special gifts and offers from our partners will be provided for attendees after event date. Women, Wine & Wild Game is presented to you by, Walton's, MacFarlane Pheasants, Inc., and Pretty Hunter.