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Pastimes : Gripes, compliments, fishing and weather -- Ignore unavailable to you. Want to Upgrade?

To: Neeka who wrote (26398)	8/27/2007 6:20:03 PM
From: Ish	Read Replies (1) \| Respond to of 34894

<<After trying to be meticulous in plucking the first two or so.........what a pain...........>> The skin on a pheasant isn't a plus when cooking it. Daym pain in the butt to pluck one when skinless frying or baking with bacon over the meat tastes better. One of the best ways to cook pheasant is to bone the breast meat off, stick it in a slow cooker with a can of cream of whatever you like soup and no water added, just your favorite herbs and a few spuds. Maybe a little butter and celery. The soup turns into gravy for the spuds.