A simple recipe that employs the braising technique.
The heart is my favorite flavor of any hunt. It tastes of the quarry—all cuts, in one comprehensive bite. Just a few seconds sizzling in a skillet, sharing with family. It is one of the best things I have ever eaten.
The Russian nesting doll of appetizers: pheasant sausage wrapped around a toasted walnut, stuffed in a date, wrapped in bacon.
You can have this crowd pleaser ready to serve before Joe Buck has finished pregame introductions.
Everyone loves chocolate during the holiday season, so consider treating your guests to some pheasant mole enchiladas, guaranteed to both spice up and sweeten their holiday spirits.
In the end, you are left with a dish of crisp, seared vegetables and juicy pheasant strips soaked in a sweet glaze and served over steaming rice.
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