March is In

I am now puzzled by the old saying about March coming in like a lion and going out like a lamb or vice versa. March first was sunny and temps were in the twenties; actually pretty lamb- like here in Minnesota. It was a good day to sit on the ice of a local lake and catch some fish for supper.

Today is March fifth and we are on our second day of a March blizzard. Indeed the last couple of days have not been lamb- like at all. So the question is how do we interpret the entrance of March?  So far this March we’ve had both lamb and lion whether. I guess we’ll have to wait until the end of the month to see what happens.

In the meantime it seemed like a great day to search the freezer for an appropriate supper entrée. There was still a pheasant in the freezer which called to me. It seemed that it needed to be prepared in a ‘warm’ fashion. Even we dyed in the wool Minnesotans can use a bit of “south of the border” food to warm up the blizzard outside. Pheasant fajitas or more appropriately ‘pheasant phajitas’ would fill the bill.

It’s a very simple dish. Just slice up the pheasant meat into thin pieces, marinade them in balsamic vinegar, olive oil, and garlic with some salt, pepper, and cumin. I also added a bit of brown sugar. I then took some frozen green peppers from the freezer, and sliced up a copra onion (a yellow variety that keeps very well all winter).  All the ingredients were from last summer’s organic garden or from the fields around our farm.

I then sautéed the marinated pheasant, along with the onions and peppers together in the same skillet. This sizzling concoction was then wrapped into tortilla shells along with some shredded cheddar cheese and some sour cream. It is a meal that can melt winter away. The same recipe works very well with venison; you only need to switch the wine! I suppose it would also work well with lamb but that’s something for the end of the month.

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