Welcome to the new PGCA Forum! As well, since it
is new - please read the following:
This is a new forum - so you must REGISTER to this Forum before posting;
If you are not a PGCA Member, we do not allow posts selling, offering or brokering firearms and/or parts; and You MUST REGISTER your REAL FIRST and LAST NAME as your login name.
To register: Click here..................
If you are registered to the forum and keep getting logged
out: Please
Click Here...
The thigh has become my favorite part of the pheasant hands down, we save all of them unless shot up. Just debone them and trim the fat off, give them a few strokes with a Jaccard Meat Tenderizer (Cabelas product), overnight in Zesty Italian, rolled in KY Colonel, pan fried. Guaranteed to please....
The Following 2 Users Say Thank You to Randy G Roberts For Your Post: