Posts Tagged ‘Pheasant’

This recipe uses a cast iron skillet, my go-to skillet for anything to do with browning pheasant or any meats. If you need a good cast iron skillet, try Camp Chef’s. They are already seasoned. And take a look at their cast iron cleaner and conditioner to keep your cookware working great for years.

Look for tight, compact bright green leaves on your artichokes.  Avoid those that are discolored.  If the leaves are spread, the artichoke is probably overripe and will be a bit tough when cooked.  Many people trim the stem down to the base of the heart before cooking.  I leave an inch or two of stem…