Pic 1 : On the plate. Nami surrounded two halves of Pheasant breast with her incredible stuffing -- roasted it until medium-rare. Made gravy with her Upland broth (grouse, pheasant and quail).
Pic 2 : Venison Mincemeat pie. Made from mincemeat that Nami made and pressure canned in 1989! ! The recipe is from the turn of the century. 23 year old mincemeat - doesn't get much better.
Pic 3 : The rest of the pie
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