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tkline01

Pheasant???

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Posted

I have pheasant a few times a year but don't cook it on my modo. Instead I opt for the pan sear method with dried cherries and a wine sauce. I can post the recipe if if that's the route your interested in taking.

Posted

Ironically the fast food place I mentioned brined their cut-up chicken for 18-24 hours before cooking. Of course there's a difference between a slow rotisserie bird and 16 minutes in a pressurized deep fryer... :)

Posted

IT depends on the concentration of the brine. For poultry I use @ quarts of water, a cup of salt and a cup of sugar. If I brined using that concentration of salt it would be way too salty.....

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