I spend the spring planting, the summer cultivating, and the early fall harvesting. When the gardening and canning is done I turn my attention to the hunt. First day out for small game was cold and wet; that is to say, it was a magnificent fall day and though drenched to the bone I would trade very few things for the three hours I spend trudging through the underbrush.
“…hunting provided us with an ever scarcer relationship in a world of cities, factory farms, and agribusiness, direct responsibility for taking the lives that sustained us. Lives that even vegans indirectly take as the growing and harvesting of organic produce kills deer, birds, snakes, rodents, and insects. We lived close to the animals we ate. We knew their habits and that knowledge deepened our thanks to them and the land that made them.” —Ted Kerasote
Tim and I took three pheasant. After cleaning and dressing, I spatchcocked the bird and brined it:
1 Gallon water
1/2 Cup Kosher salt
2/3 Cup light brown sugar
Brine for as little as a few hours or as long as 24 hours. I brined for 24 house before marinating the birds in olive oil, rosemary, garlic, and season salt. I was originally going to grill them with a bit of sherry wood smoke but a Nor’easter blew through and outdoor grilling was off the table so I opted to pan sear and oven roast.