Pheasant and Squash Curry
Crispy pheaseant leg, squash and pumpkin curry, wild rice, gingered yoghurt. -21
Fall is game season, and game is very popular in Scotland this tie of year. We were fortunate enough to procure 25 beautiful pheasants a couple of weeks ago. Chef Wax did not have an immediate use for the leg/thigh quarters, so he preserved them in a confit. A confit is an old method of cooking a protein by curing it in salt, sugar, garlic, and thyme, and then cooking it low and slow in fat (we used duck fat). The meat is cooled immersed in the same fat and refrigerated, where it keeps for weeks. We will crisp the legs and serve them with a squash and pumpkin curry (Scots love their curry!), some aromatic wild rice, and a bit of Greek yoghurt sweetened with ginger simple syrup. Come and get it, because it is sure to be gone in the next week or two!