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GretlGretl Posts: 670
edited November -1 in EggHead Forum
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,


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