How to Grill Pheasant Legs
They look good, don't they? (Holly A. Heyser photo via Hunter Angler Gardener Cook)
Grilling pheasant legs? Hmm. We suppose it can be done, but honestly have not attempted it. Yet here’s a way that supposedly can be great. The full article is at the Hunter Angler Gardener Cook blog (btw, we’re betting that’s a photo of summer flounder at the top of the blog), written by a guy named Hank Shaw who seems to have his priorities in order.
We’ll send you over there for his barbecued pheasant legs recipe, but to us it seems like the key steps are:
> Brine the meat for up to 12 hours.
> Cook slowly for 60 to 90 minutes.
Hank writes, “The result is fantastic: Wild game bird legs will always be denser and more flavorful than domestic meats, and this slow-and-low technique helps retain moisture and break down the considerable connective tissue in wild turkeys and pheasants.”
Can’t wait to try it.
Notable
> In that post he also has recipes for beer-can pheasant and three different pheasant-friendly barbecue sauces.
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Thanks for the shout-out. Actually, the fish is a California halibut — an 18-pounder, too. They do look a lot like fluke, though…