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    Recipe #466953

    It's for pheasant under chicken skin! Don't laugh. It's true! I use the skins from chicken leg quarters to protect the delicate wild pheasant...

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    Smoked Pheasant
    By Timothy J Higgins Eva on October 29, 2011

    Recipe #466953

    "It's for pheasant under chicken skin! Don't laugh. It's true! I use the skins from chicken leg quarters to protect the delicate wild pheasant breasts from the drying effect of the smoker. The fatty chicken skin helps the smoking pheasant retain moisture and adds a bit of flavor to boot.The pheasant is soaked in a weak brine overnight, seasoned,..."
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    Ingredients: dried parsley, garlic powder...

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    Prep Time:15 mins

    Total Time: 30 mins

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