Get Your Game On

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Head to Cambridge to roost for chef Tim Wiechmann’s sixth annual wild game dinner. The T. W. Food cook has prepared a six-course feast of forest fare, like pheasant, quail, squab and venison. On Thursday, December 10th, you can tame the plates for $95 per person. Wine pairings will also be available for an additional $55 per person. Check out the wild lineup below and call 617.864.4745 for reservations (dinner hours are from 5:00-10:00pm).

PHEASANT
rillette, pickled kumquat, cornichons, quince and apple preserves, huckleberry vinegar, mustard

QUAIL
stuffed with andouille and cornbread, braised greens, chimichurri

SQUAB
tortellini en brodo, squab mousse, truffles, smoked game broth

RABBIT
confit, offal, baby vegetables, puff pastry

VENISON
roasted loin, porcini crust, pickled apple, wild mushroom ragout, celeriac purée, brussels sprouts

CITRUS
semifreddo, lemon chiffon, cranberry purée

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