Using the same technique as our Smoked Pheasant, we brined our bird then oven-roasted it to completion while glazing frequently with unreduced maple syrup.  The breasts were left to chill overnight then sliced across the grain. Placed on whole grain crackers, topped with Cardona Goat Milk Cheese from our heroes at Carr Valley, then topped with a malt vinegar gastrique made from a half and half mixture of Wisconsin farmstead buckwheat honey and a home fermented malt vinegar made from Hinterland Maple Bock Beer, simmered to reduce by half along with a few sprigs of lemon thyme.