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<blockquote data-quote="SDMF" data-source="post: 445853" data-attributes="member: 412"><p>Fruit section of the grocery store in any of the larger cities in ND should have both pineapple and coconuts.</p><p></p><p>The idea is pure speculation on my part. My thought was:</p><p></p><p>"How would I keep pheasant moist during a long and slow cook without putting it in a cast iron pot with cream?"</p><p></p><p>Once cooked I'd probably shred it and have a sweet and spicy type shake-on rub or sauce. Sweet chili or Jamaican Jerk is where my mind goes.</p><p></p><p>Inside the pineapple I'd have to have at least a few pieces wrapped in bacon too.</p></blockquote><p></p>
[QUOTE="SDMF, post: 445853, member: 412"] Fruit section of the grocery store in any of the larger cities in ND should have both pineapple and coconuts. The idea is pure speculation on my part. My thought was: "How would I keep pheasant moist during a long and slow cook without putting it in a cast iron pot with cream?" Once cooked I'd probably shred it and have a sweet and spicy type shake-on rub or sauce. Sweet chili or Jamaican Jerk is where my mind goes. Inside the pineapple I'd have to have at least a few pieces wrapped in bacon too. [/QUOTE]
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