I was concerned about the birds drying out. I cooked the thighs and legs whole, searing on high heat, then reducing to low until they were done rare. I knew they could continue to cook off the heat. Before adding the meat to the finished dish, I deboned and chopped the Pheasant dark meat. I found it to be tender and very juicy, not at all dried out or tough. I breasted the carcasses, and reserved the breasts. I am going to poach two, and bread and fry two, just to see how they come out. I made stock from the bones, and saved that. I scraped the carcasses and used that meat to make Pheasant Salad. Nothing went to waste.
Great plan, Sam. Nothing going to waste. Wish you weren't a day's drive away. I'd have haunted your ass yesterday.
Dish looks delicious.
Greg, When I made the stock, is scraped the bones and used that meat to make Pheasant Salad spread. Nothing was wasted but the bare bones.
Love it.
And dust to dust in the landfill with the ants.. or your compost pile.
Slaves get what they need. Free men get what they want.
