This entry was posted on Friday, February 16th, 2007 at 10:15 pm and is filed under Pheasant Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.
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Smoked Pheasant
Wet brined in a plastic bag
2 liters apple cider
crushed garlic
a little pepper
Let sit and marinade for 6+ hours, the longer the better, turnng the bag as often as possible every 1/2 hour.
Take the bird out of the bag and sprinkle with a little course salt.
Smoke with your choice of wood.
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