Pheasant

What does one say about a pheasant? Moist, succulent, and the perfect thing to shake it up for an unexpected pleasure. Our favorite way to cook: salt liberally inside and out, place on a baking tray with a rack (or a roasting pan), and rest in the fridge to dry the skin out overnight. Then, coat lightly in oil and blast in a 450 degree oven for 30 minutes to crisp skin. Finish on 325 until cooked through (165 degrees, but it’s ok to go a bit higher).  

Pheasants average 3 lbs and make a great addition to a holiday table, or a quick weeknight meal.