Get your tap water as hot as it'll go and pour 4 cups of it over the salt. Cook quickly in preheated hot oil until the outside is brown and the croquette is heated/cooked throughout. Pheasant is often associated with fancy restaurant cooking however cooking a whole pheasant or pheasant pieces is easy. Shake away the excess flour and set aside. Learn more about the process to create a cookbook. A basic broth you can make from the carcasses of a wild or domesticated turkey. He now lives with his wife, daughter, and Wirehaired Vizsla, Dudley, in Wichita, Kansas.
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