Dried pheasant

Of course, this recipe for cooking dried pheasant meat is a real delicacy. And there can be no other way, because pheasants are simply not sold at all in the free market. This bird can be obtained only by hunting or by special order from the Internet. By itself, the taste of poultry meat is the taste of game. The structure of the meat is dense with a dark red color, it tastes like a homemade chicken or rooster. For an amateur. It resembles duck meat. The greatest nutritional value is in the breast, which can be given even to small children. Pheasant meat is a source of valuable protein for humans, which is easily absorbed by the body. And B vitamins increase the overall resistance of the body to viruses and bacteria. Fifteen days of poultry drying is the minimum period. If someone likes syrovyal. Basically, I recommend drying for about twenty-five days. According to this recipe, you can also cook guinea fowl. The product is a good snack for beer instead of traditional nuts or chips. Spices in the recipe can be changed to your liking. Cinnamon gives an interesting spice. I recommend drying the product in the refrigerator. But if it is possible to dry very well in a ventilated attic or over a battery in the winter season, according to the principle of drying geese in Tatar.It cannot be dried without good through air. Bon appetit!