|
Elkhart, Illinois | I cooked some during a recent trip to ND/SD about 3 weeks ago. We hauled a small cooker up there so we wouldn't have to eat bar food every night.
I breasted them out, soaked in salt water and changed the water several times. I cut into smaller strips and then marinated in Italian dressing for about 2 hours. I then wrapped in bacon and smoked them at about 250. It made an excellent appetizer while waiting on the prime rib to get up to 130. | |
|
how to make pheasant
