canned a bunch of pheasant at 65 minutes at 15 lb pressure
ate our first batch
deboned the meat off a pint jar (two leg/thighs)
browned a small amount of roux with butter/flour (1/2 tbls each) in a pan
transferred the pheasant gelatin/liquid into the pan slowly - while stirring - makes for an instant gravy
stirred in fresh lemon zest, a squeeze of lemon juice, a little white wine, and a couple capers
added chunked meat and let it simmer on low for ~10m
poured it over medium egg noodles - with bacon brussel sprouts deglazed with balsamic
it was amazing
I will cut either the brine time or the brine strength by maybe 50% next time - just a smidgen too salty when you use the jar's juice to make gravy (we are very salt intolerant at our house - not for health - just don't like it)
if making soup the salt level is perfect