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john wester
Age: 52
Joined: 27 Jun 2005
Posts: 109
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| Take one Pheasant quartered. I like to debone the breast and wrap it with jalapenos and bacon just like you would a dove. Then marinate it with McCormicks SouthWest Rub (the dry one) and I use twice as much brown sugar as it calls for. Add the breast, thighs/legs to the marinade and set for and hour and grill. If I'm out of the rub I'll use orange marmalaid instead. Enjoy! |
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