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Spreading the love this
with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more
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Roasted Chicken Flatbread
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Went pheasant hunting today and have a bunch of breasts to cook. To me the meat tastes like a cross between chicken and turkey- anyone done anything creative with them?
Brine those suckers! Quick brine salt sugar water and some herbs (thyme, rosemary, garlic etc). About 2-3 hours. Pull rinse, let them rest in the fridge another 2-3 hours. The rest is key, the brining will help them bleed out too if you have any shot in the breast. I prefer it cooked hot and fast think like 400 raised direct should be quick. Or you could roast a little lower with some cornstarch and rub and get an almost breaded feel. Im excited to see what you get.
Ripenem on this and the other forum makes a killer pheasant neuberg...maybe he will chime in.
edited December 2012
heres ripnems recipe
I made a pheasant cordon blue one night it turned out really good but it was so long ago I don't remember the details.
So the time has come- brined them for about 3 hours. Planning on a couple different ways... Grilling 350 dome indirect. Sounds like they can really dry out so covering g some in bacon and will leave some without. Put DP shakin the tree on them.
Threw some cherry chips on and we are off. Sorry for bad pics- too lazy to get camera out
Pulled at 160- the ones in bacon were significantly more moist than the ones without. I sliced the ones in bacon some plain and some with bone suckin sauce. Ended up doing a quasi neuberg with the others. no cream but really liked the addition of the olives. Next time I would add more. Both the wife and the neighbors really liked them both. Really a good dish- ready to go again to try some modifications.
Looks great - My family loves them stuffed with jalapeño slices and then wrapped in bacon as you did. You can also spray them with a bourbon/worcestshire mix (50/50) to keep them moist toward the end. Biggest challenge is to get all the shot out. Always seem to be one piece hanging around that the brining didn't get out.
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