In keeping with the season, let's put together a great summer salad. This is the perfect way to use some of those pheasant breasts you may have stashed in your freezer from last year's bird season.

3 pounds chicken pieces, bone and skin on, patted dry Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden ...

This tasty-looking recipe comes from Kris Winkelman at www.winkelman.com. Drain pineapple, reserving 3 tablespoons of juice. Set pineapple aside. In a wok, stir-fry pheasant until no longer pink. Add ...

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