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We had customers requesting pheasant. The ultimate would be a certified organic pheasant. We thought we would give it a try and were very pleased with the outcome.
It was fun to compare the various ways that the pheasant was prepared and listen to the stories of success, or near success, of that wonderful supper. I found out that the key to cooking any game bird is low heat and moisture.
This year we raised a few more pheasants and I have no doubt that there will be many successful meals ahead.