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Cooking at Home

February 12, 2011

Last week I made pheasant that my dad gave me from one of his shoots. I marinated it for about an hour in a mixture of: balsamic, fresh garlic, Dijon mustard, fresh thyme, EVOO, Worcestershire sauce, pomegranate molasses, salt and pepper. I added my favorite dried fruit & nut combination (of cherries and pistachios) to wild rice and steamed up some haricot vert…dinner was served!

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