Find a good recipe for chicken cacciatorre and substitute pheasant. I especially like pheasant thighs for this because they are full of flavor and not as dry as breast. Leg meat is also good, but the tendons make for messy eating. I usually skin my birds and fillet the breasts because plucking to save the skin just ain't worth it to me. Years back I used to pluck birds that were lightly shot, but no more. But skin on pheasant makes it even more flavorful I think.BlessedGirl wrote: ↑Sat Nov 26, 2022 12:34 am What's the best way to eat pheasant and how do you prepare it?
Oh, dear!Steve007 wrote: ↑Sat Mar 04, 2023 11:46 am This is a three-step process, but time tested. Not sure it will work for Blessed Girl (OP), but it has yielded good results for me.
A) Clean birds thoroughly.
B) Give to wife or girlfriend, depending on circumstances.
C) Eat. A compliment and admiring pat on the backside will be appreciated.![]()