Mixed bag Pheasant and Quail coq a vin - used Alton Brown's recipe https://www.foodnetwork.com/recipes/alton-brown/coq-au-vin-recipe-1952021 but used more onion and mandolined it thin instead of quarters, I also used a Malbec for the wine. The pheasant and quail filleted off the bone and I used a thick German style egg noodle instead of a lighter French one.

If you've not made it before, plan ahead. This is a make it one day and then heat in the oven the next day, make the sauce and recombine thing. Hearty winter fare.

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It turned out great but maybe it's just because I like to use my Coq au vin pot for it's real purpose sometimes!

[Linked Image from i.imgur.com]

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