Pheasant, perfectly cooked to a nice golden brown, glazed
carrots, and Brussel sprouts. Cut
pheasant in half straight down breast, crack back bone so it lays flat, place
rock salt on bird for 20-25 minutes, dab water as you go to take away moisture,
this will help make skin crispy as it cooks, wipe off rock salt, place oil in cast iron skillet, place skillet
on high heat until it smokes, place pheasant breast down, (bone side add
spice), place Himalayan salt block or brick on top of pheasant, place in oven
for about 15-20 min on 425 degrees, take out, drain and flip, do not put brick
back on pheasant, place back in oven for an additional 8 minutes or until top
is a nice brown and crusty, take out and serve.
Orange glazed carrots, place carrots in skillet with
tablespoon of butter, tablespoon brown sugar, let cook down, add orange zest on
top, cook for an additional 5 minutes or until tender, then serve.
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