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Fall-off-the-bone, juicy, rich pheasant, homemade barbecue sauce, and a “dollop” of momma’s famous coleslaw. Let's get cookin'. 

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<span style="font-family: Roboto, helvetica, arial, sans-serif; font-size: 14px;">To combat Old Man Winter's chill, slowly braise pheasant in a rich winter stout with earthy mushrooms and sweet onions. </span>

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After cold, snowy, mornings in the field, nothing screams warm and cozy more than a low and slow braise. 

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You don’t keep the wings on your pheasants? You’re missing out. 

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<span style="font-family: Roboto, helvetica, arial, sans-serif; font-size: 14px;">Obviously this makes a great Thanksgiving side dish, but I urge you to give it a go with your next roast pheasant or quail.</span>

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This should be one of your go-to recipes for after a long day’s hunt through the prairies. 

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