Friday, November 23, 2012
Pheasant was Pleasant!
Baydog! I picked this recipe to use as a general guide, although I did mess around with it quite a bit. I changed the brine quite a bit (skipped the juniper berries since I didn't happen to have any of those laying around, substituted dry sherry for one of the 4 cups of water, and then added in 3 cloves of garlic, part of a leftover onion that needed to get used up, some adobo seasoning, juice of half a lemon, some fresh ginger and a little worcestershire sauce). Gave the veggies a little head start with some of the brine while I heated up the oven for the initial 15 minute blast, then poured out the liquid, put in the bird, and oh yes, in another departure from the recipe, bacon was involved.