BritChaser
Well-known member
I let my SD pheasant hang for a week and then brined the breast for two days. Last night I flour dredged and sauteed it in butter, olive oil, and safflower, and then made marsala sauce with mushrooms to pour over it. MMMmmm. Had the traditional wedge of iceberg lettuce with homemade blue chese dressing. Tasty.
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