Allan Terry Poet Bio

Grub Tub

10 boudin sausages or
14 strips of bacon (diced and sauteed brown)
2 Pheasants ready to cook
1 teaspoon of salt
3 tablespoons of dry thyme
1 teaspoon of cayenne
1/4 cup of roasted red bell peppers
1/4 cup of either diced fennel bulb or celery
1 &1/2 cups of whole mushrooms
2/3 cups of diced onions
3 Tablespoons of crushed garlic
1/4 teaspoons of nutmeg
1/4 teaspoons of mace
1 tablespoon of honey
1/4  cup of vermouth
1/4 cup of (in a juicer; juice one ginger root, 1 sweet potatoes, 1 apple and 1 cluster of grapes 1 lemon) 
4 cups of vegetable stock
1 teaspoon of liquid smoke 
in a hollowed pumpkin seeded and clean place the
sausage in fist and the pheasants on top
cover with vegetable's add stock and wine and sweet potatoes juice
bake for about 1 hour ten minutes or until done!

or cut the peel and cut the pumpkin and put everything in a roasting pan
cover with foil.

remove everything from the pumpkin
make a gravy with the drippings set aside
scrap the pumpkin flesh and mix into
3 cups of mashed potatoes with cream and butter.
slice the pheasant of breakdown ito parts cut sausages into slices.
remove mushrooms, peppers and onions mix with
 cooked cabbage and mustard green mix(top with some store bought
pumpkin seeds)

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