I'm starting to rethink this pheasant business. Holey buckets that sounds good!
I wrap mine in bacon, nice thick slabs of bacon from the butcher off my own pig. Then when the rotissorie is going cover it in honey with a pan under neath that has honey and water in it to steam up the birds your cooking.
16 replies to this topic
Posted August 22, 2012 - 11:45 AM
Posted August 22, 2012 - 11:10 PM
IF your fine with it.. Pour a little beer into a syringe and inject the bird in a few spots.. Sure adds to the juiciness