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Mesquite Grilled Pheasant with Jalapeño, Sausage and Cornbread Dressing — Edible Aria
Ring-necked pheasant breasts are partially boned, then brined for half a day in spring water with onions, garlic, cloves, bay and sea salt. The breasts are patted dry and allowed to air dry while the grill is prepared. Once the fire is ready, the pheasant is painted with achiote-cumin oil and then grilled as you … Continue reading Mesquite Grilled Pheasant with Jalapeño, Sausage and Cornbread Dressing