I recently slow cooked some pheasants that had been in the deep freeze since Mt. trip Oct 2009-- I double bag them-- here's my receipe-might work for you- thaw and marinate 48 hours with Vernor's ginger ale- or if you can find it- Old Mr. Boston's Ginger beer- the ginger spice is the secret to flavorful taste later- make sure the pieces are completely covered with the ginger ale and place the covered bowl in fridge for 48 hours-pat dry and cut away any signs of bloodshot tissue or white freezer burned tissue--disjoint the legs and bone out the breast bone--
pepper pieces, and in a deep electric skillet, fry good apple cured bacon until near crisp, drain off on paper towel and reserve the bacon drippings- in the skillet- reheat, and add three jiggers of Cavaldos (apple brandy, place cut up pieces into skillet, cover and seal tightly- 350 degrees 1/2 hour, then turn pieces, add more Cavaldos if needed to insure moisture- then drain and serve with the re-warmed (Microwaved) bacon slices for garnish, along with cranberry sauce-wild rice with mushrooms, a Caesar salad, crusty French garlic bread and a slightly chilled red wine of your liking- Merlot, Chianti, Zinfandel-- Bon Appetit!!
