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Side dishes for pheasant fettucine in lemon cream sauce

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Hi I am a long time lurker, first time poster. A little background. Our family ranches wheat, cattle and hay. Several years ago my husband and I started four bird hunting preserves on the ranch. We often feed and lodge the hunters. I love to cook, but am not a trained chef by any stretch of the imagination. This is my favorite recipe for pheasant, but other than some good sourdough bread, I'm a little stumped on side dishes? The main dish is fairly rich. Thank you in advance.

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  1. I believe you're expecting too much from the menu, Molly. A nice green salad, perhaps with a creamy pesto dressing, before the fettuccine along with a nice fresh Ciabatta and a fine quality olive oil and black pepper for dipping, accompanied by a good bottle of wine should make the dinner complete. For dessert? Zuni gateau victoire would be wonderful. Serve a good port with that. If the Zuni gateau is overkill, a simple dish of poached pears with a white burgundy/chocolate sauce is nice too.

    1. I assume this is fettuccine with peasant as opposed to fettuccine with pheasant in it. I guess I would pick something that was more centered on roasted pheasant and its flavors, but that said I'm thinking something with some bitterness--and maybe some crunch. How about rappini with garlic and large, crunchy garlic bread crumbs? If it was a different time of year when there were good tomatoes I might think stuffed tomatoes with crunchy breadcrumbs.

      1 Reply
      1. re: escondido123

        I agree with bitter and crunch--I immediately thought of an escarole or curly endive salad, No creamy dressing, though, or creamy desert--nothing else creamy. Just a straight vinagrette--maybe some black olives?

        It would be nice to start with something very plum-colored, cold and clear--like a clear borscht or a sweet/tart fruit soup.

      2. I was thinking more earthy than the other suggestions, either a balsamic-glazed brussels sprout or some sherried mushrooms.

        1. I'd go with broccolini or brussel sprouts. I adore rapini, but for guests, I'd have a little trepidation because of its bitter nature.

          2 Replies
          1. re: monavano

            Thanks for the replies, I like the brussels sprout/mushroom idea the best mostly because my little grocery store would have these. I am sixty miles away from a supermarket. Thanks again.

            1. re: Molly B

              Just so you know, in a pinch I've done balsamic glazed sprouts with frozen ones. Defrost them thoroughly, warm them quickly in boiling water, and half them. Melt some butter, stir in a bit of brown sugar and good hefty glug of balsamic, and when it's all blended, toss with the sprouts. Season with salt and pepper and put them in a really hot oven so the liquid turns quickly into a glaze. Not quite the same as fresh, but a pretty darn good substitute.