Wild Scottish Pheasant

Pancetta-wrapped and pan roasted wild Scottish pheasant, eggplant and tomato casserole, and raw corn salad with peppers and cucumber. Wine: Rusack Pinot Noir Santa Barbara County 2016.

This is my first experience with pheasant, and I rather liked it. I have very limited experience with wild game, and finding two bits of birdshot in my food while eating was a novel experience. The sides were both good (my CSA is forcing me to find I am capable of liking eggplant more than I thought).