To “confit” something, is to cure it in salt and then cook it slowly in fat. It makes the meat buttery enough to fall off the bone. Is there anything that sounds more glorious than that? Give this latest recipe offering from Georgia Pellegrini a try with pheasant or any other game birds you might still have in your freezer.
Whether you plan to do it yourself, or intend to use a butcher, here are some things to keep in mind so that you get the most out of processing your meat for delicious meals year-round.