Grilled Pheasant with Raspberry Balsamic Vinaigrette

Not too long ago a group of us headed out the the Winter Farmer's Market at Coastal Coffee Roasters in Summerville, South Carolina.

It was a nice, but cold, January day, and all of us were anxious to see some of our favorite farm friends at this winter market, as well as meet a few new ones. The Winter Market at Coastal Coffee Roasters is a very nice market with a variety of things offered, making it a Saturday destination well worth checking out for yourself.

I reached out to David Gravelin, of Wishbone Heritage Farms prior to our trip, and he offered me an awesome deal on 2 Pheasants he had left in his freezers he wanted to clear out to make way for the new season. I happily accepted and offered the 2nd one to a friend of mine.

On the first warm day this Spring, we fired up the grill and prepared our pheasant feast!

Ingredients
1 Pheasant, split in half
1 tbls olive oil
Salt and pepper to taste
Raspberry Balsamic Vinaigrette (click for recipe)

Method
Turn grill on to direct medium high. Rub pheasant all over with olive oil and sprinkle well with salt and pepper on both sides. Grill, turning occasionally for 20 minutes. Liberally brush Raspberry Balsamic Vinaigrette on both sides of pheasant and continue grilling 10 minutes, basting on more vinaigrette several times. Grill until pheasant is cooked through, and internal temperature is 165 when tested with a digital read thermometer.

Serve immediately with roasted root vegetables, or your choice of sides.

Enjoy,
Mary

Beef Shoulder Roast

A beef-shoulder roast is an inexpensive roast cut from the muscled shoulder area of the beef. The tough, slightly chewy shoulder roast dries out easily but benefits from moist-cooking methods such as braising, which tenderizes the roast as it simmers slowly in liquid. 

Braising a shoulder roast in liquids such as broth, apple juice or even beer or wine turns even the toughest roast beef into a flavorful, fork-tender dish. Economical and delicious, this roast is perfect for a Sunday dinner.

RECIPE
Ingredients
1 Beef shoulder roast (100% grass-fed beef preferred)
6-8 potatoes, peeled and left whole

Rutabaga, carrots or other root vegetables of your choice, peeled and cut into large pieces
1 large onion, peeled and quartered
1 tsp. thyme leaves
1 tsp. salt
1 tsp. course-ground black pepper
1 tsp. garlic powder
1/2 cup flour
2 cups beef broth (I used beef bone broth)
1 cup red wine

Method
Preheat oven to 350 degrees and spray a large roasting pan with cooking spray.

Place beef shoulder roast in pan and season on both sides with thyme leaves, salt, pepper and garlic powder.

Arrange potatoes and other root vegetables around the roast.  Sprinkle flour over all and pour beef broth and red wine in pan (this will make the pan gravy).

Cover pan tightly with foil and roast 2 1/2 hours. Uncover roast, stir pan gravy, and continue cooking an additional 30 minutes.

Remove roast, potatoes and root vegetables to a platter and serve immediately with pan gravy.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Roasted Root Vegetables with Smoked Sausage

I love easy, and this is an easy sheet pan dish to make.  A few root vegetables, sliced smoked sausage, olive oil and spices come together to make this delicious dinner.

My grandsons love this and always go back for seconds! It's such a hearty dish, very economical and feeds a crowd. There's nothing not to love in this easy Roasted Root Vegetables with Smoked Sausage dinner.

RECIPE
Ingredients
1 lb. smoked sausage or kielbasa
4  med-large Yukon gold, red or Kennebec potatoes, cut in 1- to 2-inch chunks
3 to 4 large carrots, cut in 1-inch pieces
1 large onion, cut into wedges
1/4 tsp. freshly ground black pepper
1/2 tsp. sea salt
1-2 tsp. Cajun or Creole seasoning (I used Cajun)
1 large clove garlic, crushed and finely minced (or 1-2 tsp. jarred minced garlic)
1/2 tsp thyme leaves
2-3 tbls. olive oil
Optional - add 1/2 head of cabbage, chopped 

Method
Heat oven to 425. Grease or spray with nonstick cooking spray a 3-quart baking dish or sheet pan. Combine the sausage pieces, potatoes, carrots, and onions in a large food storage bag or bowl; toss with the pepper, salt, Creole or Cajun seasoning, garlic, thyme, and olive oil. Transfer to the prepared baking dish.

Roast for 45 to 60 minutes, until vegetables are fork-tender, stirring every 15 to 20 minutes. Serve immediately. 

Yield:  4 servings

Also featured on Meal Plan Monday

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.