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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 Shirley Spillman on May 27, 2007
"This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that thickens best if stirred just a little when the sherry is added."
Prep Time: 45 mins
Total Time: 3 hrs 15 mins