Most pheasants will have led an active outdoor lifestyle, so the legs can be tougher and more sinewy. Remove the legs and braise slowly in stews, then serve with mashed potatoes or root vegetables.

Towards the ending of the cooking time for the pheasants, pour the remaining cider into a saucepan and cook until the volume of liquid has reduced by about half. Thinly slice the shallots and cook ...

NORTH DAKOTA (KXNET) — It’s that time of year when hunters are heading out into the fields and we are stepping into the ...