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By EdsGirlAngie on August 3, 2009
"Brining really is the way to go with pheasant, to keep it moist and also to "cut" some of that rich gaminess. This brine recipe is from the television show "Outdoor Wisconsin"; I like to keep the bird in it overnight then roast with plenty of butter under the breast skin and plenty of basting. You can also arrange bacon slices over..."
Prep Time: 24 hrs
Total Time: 25 hrs 30 mins
By Lorac on January 16, 2008
By JustJanS on December 10, 2006