Hank Shaw: ” Love sorrel cream sauce. Hadn’t thought about putting it with pheasant. I normally pair that sauce, which is both creamy and tart from the sorrel (which is like lemonade in a leaf), with trout and salmon.”
Recipe from Food for Hunters
This sorrel cream sauce will make a great condiment for anything that needs an added brightness, like seafood and anything fried. Next time you have fried fish, serve it with this sorrel cream sauce instead of tartar sauce. You will be pleasantly surprised!