Coq au vin - a French fricassee made with poultry, wine, vegetables, garlic, and sautéed bacon bits*. I used pheasant parts (drums, wings, thighs, and back) for this hearty stew. Cooking a game takes patience. The pot was simmered for an hour and half on the stove. (I ate some tough meat the first time after cooking the bird for only 40 minutes.) Pheasant meat has a rich flavor that makes coq au vin a wonderful dish. I had to restrain myself from trying every piece of meat so I could have some leftover for today’s lunch.

I cured a piece of organic pork loin last week. I sautéed the cured loin instead of pork belly, which I am looking forward to cure ASAP.

The final product - Coq Au Vin.

*Consuming moderate amount of animal fats is important for our health; good-quality animal fats contain vitamins A, D, B6, and B12, and some essential minerals. Also, free-range meat have a healthy cholesterol content because of the natural ingredients the animals consume.