Pheasant Brine


 
I usually just make a straight brine (1 qt water to 2 T table salt) and make a flavorful baste for the flavor notes. If skin on, I'll make a paste of softened butter mixed with some of the lighter flavors (or will lighten by using less in the paste) to work under the skin; I baste fairly frequently during cooking. If skin off I just baste.
 
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