C
Chockswahay
Deleted User
I have been given a brace of pheasant which I am hanging in the garage now. Probably eat them over the weekend.
Does anyone have any hints please for cooking them? They will be without skin (when I have prepared them) so I don't really want to roast them. I thought in a slow cooker with some wine etc?
Thank you
Does anyone have any hints please for cooking them? They will be without skin (when I have prepared them) so I don't really want to roast them. I thought in a slow cooker with some wine etc?
Thank you