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“In November we did elk, in December wild boar, and this coming weekend (Saturday Jan. 19) will be pheasant,” Walusis said.
“Each month we have a little bit different take on the dish which stars the wild game, but we also offer a chili that features the protein as well. We order limited amounts so when it's gone, it's gone. We start Saturday morning at 7 a.m. and go until we run out.”
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Most of the meats are supplied through a specialty meat supplier out of Columbus, which actually uses farm-raised products — “but they’re still the protein that they’re advertised to be,” Walusis said.
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For this month’s pheasant feature, “We will offer a breakfast with eggs any style, redskin breakfast potatoes, and a cognac pheasant sausage with a sauce made of wild berries, then a pheasant sausage and applewood bacon red-bean chili,” Walusis said.
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In February, Walusis plans to feature rabbit.
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