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Old 11-20-2009, 01:49 PM   #1
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Question Bacon Substitute Needed

I am cooking Pheasant and used to use Bacon over the breasts to keep them moist during the roast. I need a substitute. Can't be bacon, cured, preserved or smoked meat. Foil won't do. Unsure about my cheesecloth drenched trick that I use on turkey. What are the best options?

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Old 11-20-2009, 01:50 PM   #2
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butter placed between the skin and the meat, and your cheesecloth trick
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Old 11-20-2009, 02:09 PM   #3
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That's what I do on the turkey, was hoping it would be enough on the pheasant--they have a tendency to dry. We'll go for it. Thanks.
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Old 11-20-2009, 05:55 PM   #4
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In addition to the above, stuff the bird with chunked up apple, orange, sage and onion.
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Old 11-20-2009, 05:58 PM   #5
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Or flip the bird to roast on its breast. Lets the juices run into the breast instead of out.
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