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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers:
Stuffed Portobello Mushroom
, and also eating lots of these
Ice Cream Sandwiches
in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country -
see a list here
edited November -1
cooking some pheasants fri night which is a first. also i have never brined. dont know what i need to do or how to. any ideas for brining or recipes. thanks
I am assuming you are talking about wild birds. Wild pheasant needs to be cooked slow and with moisture, otherwise they are going to get dry and or rubbery.
I have a recipe for pheasants I have made on the Egg with great success. It sounds a little odd, but trust me on this one.
Drain and rinse some sauerkraut- a big can or one of the refrigerated bags of the stuff. Put a layer of the kraut on the bottom of a baking dish. Throwing in some bay leaf, juniper berries, sliced apples, or onions would be a good touch. Salt and pepper the birds and place them on top of the kraut. Cover the birds with the remaining sauerkraut. I usually sprinkle a little vermouth over all. Cook indirect at 325 for like 2 hours. The birds come out really nice and tender this way and because the kraut was rinsed and then cooked it has a mild flavor.
My favorite non-Egg recipes for pheasant are to use the meat for soups or chili or for a la king.
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