Brennan (right) with George, the estate gamekeeper.Photo: Courtesy of Picholine.
If you thought David Pasternack transporting plastic garbage bags of freshly caught fish on the Long Island Railroad was badass, Terrance Brennan informs us that at Picholine
this week he’ll be cooking pheasants and wild mallard ducks that he personally shot. Brennan says he joined Andrew Hamilton of his longtime game provider, Scottish Wild Harvest, in hours of hunting on the Birkhill Castle estate in the Fife region of Scotland. (Federal law prohibits restaurants from selling truly wild game that is caught in the U.S.) “I didn’t find it hard at all,” Brennan says of his virgin hunt. “In fact, the first time I shot, I was two for two.”
Brennan eventually caught twenty birds that the estate processed, then had them shipped to Picholine, where he’ll be serving them as part of a three-course tasting menu in the form of pheasant with celery; apple-and-black-truffle salad with foie gras vinaigrette; duck with barley risotto; roasted Brussels sprouts, lardon, and duck jus; and pheasant with winter greens, Tokyo turnips, and foie gras Sauvignon. To shoot at Birkhill yourself, you’d have to pay about $5,000 for the hunt, as well as airfare, shipping, and the rest, so consider the $85 prix fixe a steal.