Longleaf™ Grill

Place the salt pork on the pheasant breast. Secure with kitchen twine. Heat the butter in a Dutch oven or flame proof metal casserole over medium-high heat. Brown the pheasant all over in the butter. Cover and simmer over medium-low heat for 15 minutes. Add the apples, sour cream, salt and pepper to pan. Stir …[Read More]

Debone the pheasant, reserving and chopping the giblets. Cut the meat into thin strips and brown in 2 tablespoons of the butter in a pot. Add water to cover and salt to taste. Simmer over low heat for about 35 minutes or until half cooked. Add the undrained mushrooms and 1 1/2 quarts chicken broth. …[Read More]

Combine the pheasant and milk in a large bowl and refrigerate for 30 to 45 minutes. Fry the bacon in a skillet, reserving drippings. Remove the meat from the milk and coat with bacon drippings and pepper jelly. Start a charcoal fire in a water smoker. Add water and the bouillon cubes to water pan. …[Read More]