Pheasant?

Gretl · November 2003

My cousin, the pheasant fairy, gave me three freshly-shot last night. I have them in a simple brine in the fridge. I'm figuring to rinse and spatch them, then slather the skin with olive oil and some rub, and set them on a raised grid at about 325. They're pretty small, so I don't think it should take longer than about 45 minutes. I may flip them. [p]Am I on the right track? Do any of you have any foolproof pheasant suggestions? Thanks in advance.[p]Oh, by the way, there's a frog-strangler going on outside. This whole pheasant event may take place tomorrow if the rain doesn't let up a bit.[p]Cheers,
Gretl

YB · November 2003

Gretl,
You find something here you like.
Larry
[ul][li]Pheasant and more Pheasant[/ul]

Gretl · November 2003

YB,
Thanks! Pretty fancy stuff there; I printed out a couple of possibilities.
Cheers,
G.

Earl · November 2003

Gretl,[p] I would go with peanut oil instead. It will give you a better finish in the end.[p]Learned this from Char-Woody some time ago.[p]Earl

Unknown · November 2003

Gretl,[p]Never flip any poultry period!!! Keep all poultry skin side down thru the length of any cook. Keeping the skin side down will keep all the wonderful juices inside the piece of meat as the juice won't run thru the skin as it is trapped inside the meat. [p]If the meat is not getting brown enough to suit you on the raised grid, lower it to the lower grid for a few mintues to brown up the skin but never turn it over to let all the jucies out.[p]Dave

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