Roasted Pheasant and Biscuits

2 Rooster Pheasants (quartered)

1 lb small red potato

2 Parsnips diced

1 bulb garlic crushed

6-8 Tomatillos sliced

bunch rosemaruy

bunch thyme

bunch sage

5-6 slices salt pork (bacon is ok)

1 sweet onion rough chopped

lots cracked black pepper

lots salt (red salt block pictured, buy one)

=>pre-heat oven to 300 f

=>put everything in the pot on medium heat on your stove top.

=>crack a beer

=>let ingredients "sweat" (slightly cook, and develop liquid on base of the pot)

=>crack another beer, but keep up with this.

=>when onions and garlic look slightly clear put entire pot in pre-heated oven, covered.

=>think about your bird dogs that made this possible.

=>check back in approx 2.5 hours. If roosters are falling off of the bone, take off the lid of the pot and let roast another hour.

=>YESSSSS

I use Pillsbury Grands brand biscuits, because i cant bake worth a shit.

Bake your biscuits as the stew is resting.

Portion the stew over the biscuits and serve.

Kennel your bird dogs while you eat this, because there will be a certain resentment circulating from the floor to the eating table. Nobody will say anything, but it will be there. It translates from animal to human subconsciously, and is un-savory. Dont risk this moment, fair readers.

We dont need that since there is still another month of late season hunting left and we need these dogs to bust drifts and find those stubborn cat-tailed, old roosters to fit on our hard wood fueled grills come spring time.

You know Im gonna hit that CRP field tomorrow.