Marty that chili sounds delicious, thanks for the recipe!
I usually just brine pheasant. The meat reminds me of my guinea hens.
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jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
http://cowgirlscountry.blogspot.com/
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