One of my best friends, Grete Bodogaard, was originally from Norway. When she married, she was transplanted to the South Dakota prairie. The last time I had pheasant, numerous years ago, she prepared it. We shared a bottle of wine and excellent conversation. The pheasant tasted of wild mushrooms, exquisitely moist and creamy. She served it with rice and lingonberry sauce. The berry is a Norwegian delicacy.

Grete passed in 2014. This is her recipe.