Venison

[Thomas]

I like pheasant this way:

Split the pheasant in half and rub it with a mixture of olive oil and lemon juice, and put aside.

In one pan, saute diced carrots in olive oil for five minutes.

In another pan, one that will take a cover, saute a chopped shallot in olive oil (without covering) until translucent, then add two cloves garlic, chopped, and saute for one more minute.

Add the carrots to the shallots and garlic, plus the pheasant (breast down) and half a cup of veal or chicken stock; bring almost to a boil, then reduce heat and cover to simmer for about fifteen minutes (check the meat--get it how you want it; also, have some extra stock on hand in case it dries out).

Deglaze the pan where the carrots were with half a cup Madeira and let it cook down to half the liquid.

When ready to serve, pour the wine sauce over the pheasant.

I have had this dish with Pinot Noir, Riesling and Pinot Grigio--each gave it a unique boost.