Joe_Schmeaux wrote on Dec 7^th, 2012 at 4:27pm:

I have no firsthand experience with pheasant, but I checked a couple of cookbooks and this is what I found. First, there are only six pages separating "pheasant" and "pike" in my Larousse Gastronomique. In a 1000+ page encyclopedia, that seems really really close, so to my mind your post wouldn't count as off-topic. Besides, sometimes you see game birds on portages, so to me it seems only natural to wonder about how to cook and eat them.

Hey Joe_Schmeaux -- I like your way of thinking!!

prouboy