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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...
"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,..."View Full Recipe
Ingredients: dried parsley, garlic powder...
Prep Time:15 mins
Total Time: 30 mins
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