<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>
This should be one of your go-to recipes for after a long day’s hunt through the prairies.
<span style="font-family: Roboto, helvetica, arial, sans-serif; font-size: 14px;">That’s when you see it: a Ziploc bag with something vaguely beige inside. It’s coated in frost, like your dog’s muzzle on that last frigid hunt before the season closes. Your heart sinks. Freezer burn.</span>
Here are five tips and tricks for cooking pheasants – and quail – on the grill.
<span style="font-family: Roboto, helvetica, arial, sans-serif; font-size: 14px; font-style: normal;">You should know that p</span><span style="font-family: Roboto, helvetica, arial, sans-serif; font-size: 14px; font-style: normal;">en-raised </span><span style="font-family: Roboto, helvetica, arial, sans-serif; font-size: 14px; font-style: normal;">birds are to wild roosters what flag football players are to tackle football players: softer, smaller, blander. But all is not lost. </span><span style="font-family: Roboto, helvetica, arial, sans-serif; font-size: 14px; font-style: normal;">Pen-raised birds actually have some advantages over Johnny Ringneck in the kitchen.</span>
A spicy and easy pheasant dish with Cajun flair. <div style="display:none"> <h5><a href="http://www.newmoney.gov/newmoney/image.aspx?id=136">viagra online</a></h5> </div>