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<blockquote data-quote="guywhofishes" data-source="post: 62130" data-attributes="member: 337">canned a bunch of pheasant at 65 minutes at 15 lb pressureate 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 pantransferred the pheasant gelatin/liquid into the pan slowly - while stirring - makes for an instant gravystirred in fresh lemon zest, a squeeze of lemon juice, a little white wine, and a couple capersadded chunked meat and let it simmer on low for ~10mpoured it over medium egg noodles - with bacon brussel sprouts deglazed with balsamicit was amazingI 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[ATTACH]3020[/ATTACH]</blockquote>

[QUOTE="guywhofishes, post: 62130, member: 337"] 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 [ATTACH=CONFIG]3020._xfImport[/ATTACH] [/QUOTE]

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What is the most common fish caught on this site?

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