Roast pheasant

This roast pheasant recipe is AMAZING.

I brined for four hours, with two bay leaves in the brine. We threw a couple shallots and two more bay leaves into the cavity, I basted with butter, and we put black pepper and savory all over the outside.

I had never before cooked a pheasant. I had never before EATEN pheasant. But oh man this was delicious. And now I have a bunch of pieces for soup, and a chunk to reheat with potatoes and peas, and a chunk to make a cold “salad” with rice. Mmmmmmm.

I shall have to figure out how to add pics. It looked all fancy and stuff.