Venison

[Catch 22]

Nancy, if you make your own red pasta sauce, skin and quarter a pheasant and drop it in the pot of sauce. As it simmers, it cooks the pheasant nicely (and you can be sure the bird is never dry). When done, (I let mine go for 3-4 hours), just take the pheasant bones out and you're all set. Freeze the extra in individual portions in zip-type freezer bags and you have quick meals ready to go. Whatever wine goes with your style of sauce goes with this.