On a windy autumn day we drove to the Meadows of Dan to photograph at the Primland Resort with executive chef Ryan de Rieux. Chef Rieux showed us how he crafts his very tasty Pheasant Ballotine, made with the breast meat pounded thin and filled with a mushroomy meat paste.
Enjoy the photos and if you’d like to see this recipe and a few more for game birds check out the Virginia Living story.
Photographer: Stacey Van Berkel
Client : Virginia Living
Art Director: Ann Harvey
Food Styling/Prep : Chef le Rieux
