host picture

  |
Bookmark and Share

Pheasant and Squab San Choy Bow Recipe

The Year of the Rabbit begins Thursday. The culinary tradition is rich and satisfying and our food columnist Anya Levykh says you certainly don't have to be Chinese to enjoy it. She brought in a recipe for pheasant and squab lettuce wraps from Chef Todd Bright of Wild Rice.

 

Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.