Shot this pheasant on Wed afternoon, plucked and dry aged for 3 days in the fridge. Brined for about 17 hours, drying and now sticking it in a Hickory Smoke. Smoking on the first day of snow! Going to baste it with Agave nectar to get a nice sweetness. Stoked!
Out in the field
Posed at home
Just pulled it from the brine
Out in the field
Posed at home
Just pulled it from the brine