The "powers that be" list "game birds" under the "Poultry" forum. I'm hoping that's why I haven't been getting any action re: my question, since that's where I posted it a few days ago.
Anyway, we've recently been blessed with a fabulous new Wegmans supermarket that carries frozen farmed pheasant at a decent price. I'd love to try one on my indoor rotisserie, but wonder if it would end up too dry, even though it's a farmed - not wild - bird.
I've read the threads here re: preparing wild birds & do realize that they're usually brined or larded or wrapped in bacon. Do those processes still hold for a farm-raised bird?