Pheasant breasts have little fat, so it’s important to keep them well basted when roasting and rest once cooked to keep them juicy. Try wrapping in a coat of bacon or smearing with lashings of ...

Tim suggested that you make certain you have some good bread for soaking up the juices in this dish, and that you consider ...

Chicken or guinea hen may be substituted for the pheasant; squab, wood pigeon, or red-leg partridge may also be substituted, but cooking time should be reduced -- a 1-pound squab will take 16 ...

NORTH DAKOTA (KXNET) — It’s that time of year when hunters are heading out into the fields and we are stepping into the ...