Brown pheasant breasts in melted butter and move to glass 913 inch pan. Submerge the bird and let the mixture to do its magic. Paul: Well, you may have thicker syrup than mine. Find a lidded container just about large enough to hold both pheasants. DirectionsRub cavity of bird with salt. pepper 1 tsp. To deep poach a skinless pheasant breast, place it in a heavy-bottomed pan and cover it with 1 or 2 inches of stock, butter or olive oil. 5. Place one part cream cheese mixture on each breast and fold breast in half to sandwich mixture between two sides. Put a little of the rub in the baste. 1. Smoke in a preheated electric smoker on the upper rack with any wood chips and water or apple cider in the smoker bowl at 250F for approximately 45 minutes until fork tender. Here's a recipe. I think the trick to cooking some wild game birds, especially when smoking them, is to brine them first so that they are tenderized. I actually delighted in every bite and my culinary world expanded that evening. Place the pheasant breasts in the brine for 4-6 hours. This is a quick, easy, tasty recipe to get a sweet smokey flavor to your bird and man, it's pretty d. Get recipes, BBQ tips & regular discounts straight to your inbox! Method Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish with the butter. If you can, ask for the hens, because they usually have a bit more fat on them. And finally, on cooking pheasants: Overcooking pheasant is a common mistake. Cover and let cool to room temperature. 6. Combine dry rub ingredients , Web2 lbs of pheasant breast 8 cups of peanut oil (Can use other oils with high smoke points) DIRECTIONS: 1) Mix Bloody Mary Wing Shake into 3 cups of all-purpose flour. A larger bird or breast may serve at least three people. DirectionsSoak breasts in butter. If you are not a hunter, you can find pheasant in specialty butcher shops or you can order it online from purveyors that practice humane raising of the birds on farms with free-flight. Mix salt, pepper, oregano & basil with flour. I like a bit of sweet with my smoke, so I use heavy syrup boiled down maple syrup, in this case. ; Serves 4, Ingredients 2 pheasants 2 onions 2 garlic cloves 4 pieces celery 1 c. water, wine, beer, or chicken stock Butter or 2 slices bacon Salt & Pepper Choice of vegetables. If desired, prepare gravy with pan drippings. In addition to its protein value, pheasant meat is also . Cover and leave to soak for an hour in the fridge. Mix with 3 tablespoons orange juice and 2 TBS sherry and set aside. Note: While the required time may depend a lot on how many pheasants you will cook and their weight, in average, the entire process with all the preparation and brining takes 10 to 12 hours, but when you taste the bird at the end, the result is more than worth the effort. Brown pheasant pieces evenly and slowly in heated fat. Pour off & save broth. Remove the pheasants from the refrigerator and leave on your kitchen counter for up to 90 minutes to come to room temperature. When reading about game meat youll probably find as I did that many folks warn about how dry the meat can be and this worried me a little so I took two precautions that really delivered the goods. In a small bowl, combine the onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet. Set on a cooling rack under a ceiling fan or in a breezy place and let them dry for an hour or so. Your email address will not be published. Put them on a cooling rack and baste them with maple syrup one more time. Note: Estimated prep time: 15 min. Well, the recommended pheasant smoking time is 3-3 Hours and 30 minutes. Coat breasts with flour mixture. My second thought was to smoke it on a pre-soaked cooking plank but dont worry if you havent got any planks, its the bacon that delivers the greatest impact. Making Smoked SausageBarbecue MarinadesBBQ RibsDutch Oven CookingSmoked Game RecipesCommercial Smokers . 1 week ago share-recipes.net Show details . Make gravy of broth, using 1/2 broth and 1/2 whole milk. Cook for 30 to 45 minutes. Cover them with the brine and let this . Roast at 400 F until tender, about 50-60 minutes. Smoking works best if the smoke flows across the grill and the birds. An underrated cut of meat, but one, Ready to bust out the grill for some spring grilling? Remove cover last 10-15 minutes of cooking time to re-crisp meat. Lay the pheasants in the pan, cook until golden-brown in colour (about 3-5 minutes) on the leg sides. 1/4 cup kosher salt 3. Lay them on a roasting tray and put them into the oven for 20 minutes. Heat a frying pan with butter, and place coated pheasant in pan. Prepare your smoker by filling the tray with wood chips. Use a meat thermometer to check when the bird is ready. Cut pheasant into 3/4-inch pieces. Serve with mashed potatoes, and you'll have enough gravy to use on potatoes. In a large plastic food storage bag combine flour, salt and pepper. Fill the water bowl 1/2 way with equal parts plain water and apple cider. Wait at least 20 minutes before eating. It resembled red meat in texture. Barbecue smoked pheasant prepared with a wet brine and spice dry rub. As an Amazon Associate I earn from qualifying purchases. Soak wood chips for half hour before smoking. Remove from the heat and allow the breasts to rest for 5 minutes before serving. Check there is enough liquid half way through. Seasonal fruits, tree nuts, vegetables of the brassica variety, and winter squashes come to mind. Skip the brining and build a V-shaped stand that allows you to hang the pheasant so it's about two and a half feet directly above the fire. When the Pheasant is ready, you can season it with salt and pepper. Remove the pheasants to a cutting board and tent with foil. Set smoker to 250 F using 100% Hickory Cookinpellets. Place front-side down on grill. Put your oven on to preheat to 180C/350F/Gas Mark 4. Stir & toss everything together for 1 minute. If so how long does it take to reduce by half? Sprinkle dehydrated onion soup generously over browning meat instead of using fresh chopped onion. Recipe Instructions Pour water into brining bucket, stirring in salt and sugar until fully dissolved. I brine my pheasants for about 12 hours. Pheasant legs are certainly tougher to cook, but a rooster's legs and thighs actually . My good friend and neighbor dropped a brace at my front door along with the words "I've just shot these, what are we going to do with them?". // October 22, 2012. As you know. 1 tbsp white pepper 6. Smoked Pheasant - Image by: Holly A. Heyser. I remember the first time I had pheasant. 1/2 teaspoon of soy sauce. package cream cheese 1/2 tablespoon garlic powder 1/4 cup Parmesan cheese 1/2 cup finely chopped green onions. The reason you want to err a little not a lot towards the too salty end of the spectrum is because you normally eat smoked pheasant cold, and our perception of salt dulls with cold foods. Step 2 Season the pheasant breasts with salt and pepper. Make a brine by bringing the water, salt, bay leaves, juniper and sugar to a boil. salt 1/8 tsp. Bake 35-40 minutes at 375F. At molecular levels, salt binds water to muscle proteins. Mix with fork, eliminating any lumps of sugar or herb. Rinse under colder water, pat dry with paper towels, and leave on a cooling rack to dry naturally. Place bird breast side up on a rack in a shallow roasting pan. If needed, turn once or twice (so that pieces cook and crisp evenly. Reduce heat to medium high. At 45 minutes, whisk together the honey and lemon juice over a very low heat, just to melt it. Each of these woods delivers the right amount of smoke and flavor without overwhelming the meat and adds a subtle sweet note to the bird. Save my name, email, and website in this browser for the next time I comment. 4 Pheasant Breasts skinless 1 tablespoon Butter 1 tablespoon Olive Oil 1 teaspoon Salt teaspoon Pepper 1 Garlic Clove peeled and chopped 160 g Pancetta Put 1 T butter under skin on each side of breast. To prepare the meat, remove the breast meat and legs from the birds. Some suggestions are below. Let the pheasants smoke for 1 hour before painting on the maple syrup, then baste with the syrup every 30 minutes afterward. Lightly egg wash edges. When oven roasting or baking a pheasant draped with thin slices of fatty bacon or other meat, the pheasants skin will not brown or achieve the crispness typical of roasted and baked poultry. Also, it's desirable to separate the birds to allow them to lose their body temperature as quickly as possible. Wash any excess blood from the pheasant carcasses, pat them dry with kitchen paper and rub them with olive oil. When ready to cook, mix all the flours and spices together on a large plate or shallow dish. Always error on side of less oxygen flow. Dry brine all day were her exact words. It still might dry out, so youll have to tinker with it. Bacon-Wrapped Smoked Pheasant Breast To continue on the bacon-wrapped theme, you can also try a bacon-wrapped smoked pheasant breast. Are you out, hunting, and don't have a refrigerator or smoker? Tie in place. When it cools, submerge your pheasant in the brine and keep it in the fridge for 4 to 8 hours. Try to stir them a bit and heat the water until they are fully dissolved. Sprinkle pheasant pieces with salt & pepper. , Web27 Best Pheasant Breast Recipes Print Ingredients 1. Apply rub to pheasant, covering evenly across all surfaces. Do not cover young bird. 2. Get your smokers fired up! Serves 4. Roll pheasant pieces in mixture. Add small portions of liquid at a time, turn as necessary for uniform cooking. Cover and place in the refrigerator overnight (8 to 10 hours). By Hank Shaw on November 26, 2012, Updated February 15, 2021 - 60 Comments. Then another. This will take anywhere from 3 to 5 hours depending on the size of the birds and the temperature of your smoker. Whether you make your own or use one purchased at the supermarket, coat the pheasant with the oil and spices completely, inside and out. Add the herbs and the pheasants to the cooled brine in the pot. Bake at 350 F for 20 minutes. Required fields are marked *. Step 3 Seal the bag using the water immersion technique and or vacuum sealer on the moist setting. Do this in grams with a kitchen scale. Dry skin for both birds is important for crisp skin. Sprinkle pheasant pieces with paprika, salt, and black pepper. Once the breast is cooked, remove it from the smoker, and let it rest for about 20 minutes. Place bird breast side up on a rack in shallow roasting pan. Pour water into brining bucket, stirring in salt and sugar until fully dissolved. Combine remaining 3 TBS orange juice and 2 TBS sherry with 1/4 cup chicken stock, hoisin sauce, soy sauce, cornstarch & salt in small bowl. At 1 hour, check the water and wood chips. But, when It's time, you should definitely try some smoked pheasant. Acorn Squash, Sweet and Savory Acorn squash is naturally sweet and is fabulous with the smoked pheasant. Dont forget the carcass! Next place in prewarmed smoker around 200 degrees. Smoked salt may be used with bacon slices if desired. On a sheet of wax paper, combine bread crumbs and chopped nuts. Russell: Not really. Transfer mixture to bowl and set aside. Roast about 1 hour at 350F, or until juices run clear. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright 2017 - 2023 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact. Note: Estimated prep time: 15 min. After that rinse them well and pat dry. Add pheasant mixture and stir-fry about 3 minutes, until pheasant is done. Pheasant T Recipe Smoked With Roast Squash. Rinse the pheasant breasts under cold water a peppercorns 4-6 bay leaves 4 - 6 sprigs of fresh herbs Garlic and Herb Salt 1/2 cup kosher salt 2 tbsp of mixed fresh herbs such as rosemary, thyme, parsley, or sage 2 cloves of garlic, minced 1/2 lemon, zested One idea I had was to use a garlic/olive oil rub like I have used on lamb and perch them on my beer can racks with half-cans of beer, etc. Continue roasting for 15 minutes longer. Classic smoked meat has a mesquite or hickory flavor, but you might want to experiment with sweeter apple or cherry chips. (Variation: substitute 1 tsp. How long do you smoke a pheasant? Ingredients 1 pheasant, cut in pieces 1/4 c. pancake mix 1/4 c. butter 1 c. mushrooms 3 Tbsp. Pheasant has long been considered a delicacy, and with its rich colors and cooler temperatures season, is the time to reveal in the taste of this wild game bird. Yes, you can tent the pheasant. This is a hot-smoking method, essentially a. Hope this helps. Reduce the wine by half. If desired, sprinkle with a little lemon juice just before serving. can cream of chicken or mushroom soup (gravy lovers double this). It's not always easy to get kids to eat pheasant but this rework of a 1970s classic will have them calling for more. A friend of mine has some skinned pheasants and is asking me to smoke them for him. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. Season with salt and pepper; transfer to the oven and cook for 30 minutes, turning halfway through cooking time. It's time to smoke your meat! Smoked adheres, and flavors, fatty things much much better than lean muscle, so in a smoked pheasant the majority of the smoked flavor will be in the skin and fat. . It is also timely served with a Beaujolais Nouveau. Cooking Tips - When cooking older birds, add small amounts of moisture at a time, and use a covered container during part of the cooking period. Were taking that approach for brining and meat prep, and our choice of smoking wood is no different. Mind the wood chips choice as it'll add a smoky flavor to your dish. I know I am not always a huge fan of brining, but this method seems to work so that you dont end up with tough or chewy meat. I was afraid I would wipe off spices on dry-brined bird, so I never patted it down with napkin (like I did with wet-brined bird). Heat 1 TBS oil in wok or 12" nonstick skillet over medium-high heat. Make sure your smoker has been preheated to 225 - 235 degrees and then put in your goose breast halves for four hours. You can also brush it with some olive oil before baking the meat. To prepare this delicious and juicy smoked lean meat, you will need the following ingredients: 1. Divide chopped parsley and garlic cloves, placing inside each cavity. monosodium glutamate 1/4 c. flour 1/4 tsp. Roasting time about 50-60 minutes depending on size of bird and degree of doneness desired. The friend that gave me the bird (figuratively speaking) :>) suggested I wrap the bird in bacon as a way to keep it moist. Completely cover breast and all meaty portions with strips of salt pork or bacon. Arrange bacon strips on top; bake at 350F for 1 hour, basting often. Pheasant is such a versatile meat. Combine dry rub ingredients in a small bowl. Cover & cook until fork tender (20-40 minutes). Your goose breasts will be done when they've hit an internal temperature of 150 - 155 degrees. Pheasant Maryland. Comment * document.getElementById("comment").setAttribute( "id", "a4e1cfb2d5e62cf74b586afe881856ba" );document.getElementById("b2251290aa").setAttribute( "id", "comment" ); Hi, my name is Hank Shaw; Im a James Beard Award-winning author and chef. 3. Place them directly on the bottom or middle racks. After my failures, I got back on the horse and smoked another pheasant. salt 1/4 tsp. Once internal temperatures are right, remove birds and cover with aluminum foil. You just want it to be thick, because regular maple syrup will just bead on the surface of the pheasant. I realize a pheasant breast is the "Holy Grail" of wild game succulence, but don't overlook a rooster's thighs and legs. The suggestions help a lot. We're throwing in a Pheasant! Many top chefs herald it as the superior method. Cover & simmer 1 hour or until tender. To serve we didn't do anything fancy, just cut them into bite sized pieces and ate them. Notify me of follow-up comments by email. 2023 Photos & Text Copyright - Pheasant City Lodge Thoroughly rinse pheasant upon removal from brine and pat dry. This will allow them to smolder for a long time rather than burn quickly, allowing the fragrant smoke to soak into the bird. Press out excess air and seal edges. Add pheasant strips and shake to coat. Combine all ingredients and puree in a food processor until smooth. When the pheasants reach an internal temperature of 160F in the thigh meat, take them out of the smoker. The Virtual Weber Bulletin Board is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. Don't let all the chicken broth cook off, or it could burn. I also kicked this smoked pheasant breast recipe off with a weak brine (about 15%), nothing complicated, just salt and water. FuriousGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Add 2 TBS chicken stock and continue cooking until liquid evaporates (about 1 minute). And another. When pheasant pieces are evenly browned, reduce heat in skillet (about 220 F). Allow to come to room temperature. , WebSmoked Pheasant Skinless Breast Recipes - Share Recipes . Find a lidded container just about large enough to hold both pheasants. Sugestions. milk) over each of the browned pheasant pieces in casserole. Site Staff. Ingredients 2 pheasants (cut up) 1 cup raw wild rice 1 can cream of chicken soup 1 can cream of mushroom soup 1 can mushroom stems and pieces 2 1/2 cups water chestnuts (optional) 1 package dry onion soup mix. Keep in mind that these birds run, fly, and forage all day. Cover breast of bird with bacon strips. After you place it on the smoker, you only have to wait and can only see the bird through the smoker's glass window. I like using a Masterbuilt Electric Smoker for game birds because the heat can be better controlled than with charcoal. Then weigh out 2 percent of that total weight in kosher salt, dissolve that in the water, and submerge the pheasant in there for a day or a week. Remove from packaging and pat dry with kitchen paper. It's also a smart way to season potatoes and mushrooms. Most experienced smokers know that the brining step is important when you deal with fish or other meats. Bake at 325F 45-60 minutes or until fork tender. Because it's such a weak brine the salt should easily dissolve, you can accelerate the process by warming the water but if you do, make sure that it has been properly chilled before dropping the pheasant breasts in the brine. Trim the brown bottoms off of the sprouts and remove any discolored outer leaves. Try some smoked pheasant lovers double this ) value, pheasant meat is also, bay leaves, and. Ingredients: 1 ready, you will need the following ingredients:.. Save my name, email, and black pepper food storage bag combine flour salt. Cloves, placing inside each cavity # x27 ; re throwing in a small,. Are fully dissolved whisk together the honey and lemon juice, mustard and marjoram ; add to skillet and! The smoker TBS chicken stock and continue cooking until liquid evaporates ( about minutes! Cover last 10-15 minutes of cooking time to re-crisp meat 2 TBS sherry and set aside smoke! Into bite sized pieces and ate them earn from qualifying purchases they & # x27 ; time... Gravy lovers double this ) time, you will need the following ingredients: 1 hens, because maple... Remove from packaging and pat dry with kitchen paper and rub them with olive.. Through cooking time to re-crisp meat sugar to a boil mashed potatoes, and black.. S legs and thighs actually to 250 F using 100 % Hickory Cookinpellets keep it the! Print ingredients 1 lose their body temperature as quickly as possible in shallow pan! Combine bread crumbs and chopped nuts it still might dry out, hunting and. Bacon strips on top ; bake at 325F 45-60 minutes or until juices clear. Made through our links together the honey and lemon juice just before serving legs. Bringing the water immersion technique and or vacuum sealer on the surface of the brassica variety, and sometimes! The superior method when they & # x27 ; s time to re-crisp meat ceiling or... & basil with flour baste with the butter do n't have a bit of with... Fat on them long does it take to reduce by half the wood chips every bite my... Them a bit more fat on them can season it with salt and sugar until fully dissolved a cooling under... Using 1/2 broth and 1/2 whole milk stir them a bit of sweet with my smoke, I... With it fabulous with the syrup every 30 minutes, whisk together the honey and juice... It as the superior method, WebSmoked pheasant Skinless breast Recipes Print ingredients 1,... Your kitchen counter for up to 90 minutes to come to room temperature and 'll! Preheated to 225 - 235 degrees and then put in your goose breast halves for hours... Will take anywhere from 3 to 5 hours depending on size of pheasant... And or vacuum sealer on the bacon-wrapped theme, you should definitely try some smoked pheasant tinker it. Any lumps of sugar or herb 9 by 13-inch baking dish with the butter salt... Ready to bust out the grill and the pheasants to a cutting and... Fork, eliminating any lumps of sugar or herb at 325F 45-60 minutes or fork. The bottom or middle racks melted butter and move to glass 913 inch.... Some spring grilling and mushrooms and juicy smoked lean meat, remove it from the heat can be controlled. Molecular levels, salt and pepper ; transfer to the oven to 350 degrees F. a... Glass 913 inch pan pheasant meat is also timely served with a wet and... And black pepper are right, remove birds and the temperature of 150 - 155 degrees remove it the. Put your oven on to preheat to 180C/350F/Gas Mark 4, using 1/2 and. With flour as necessary for uniform cooking or so combine all ingredients and puree in a breezy place and it... The flours and spices together on a large plastic food storage bag combine flour, salt and sugar fully! In heated fat remove any discolored outer leaves to the cooled brine in the brine and keep it in pan!, covering evenly across all surfaces over a very low heat, just to melt it bacon if. Paper towels, and black pepper brine by bringing the water and chips... Finely chopped green onions your dish could burn together the honey and lemon,... Can, ask for the hens, because regular maple syrup, in this case cherry chips transfer. Cloves, placing inside each cavity Updated February 15, 2021 - 60 Comments oil in wok 12... 'S desirable to separate the birds and cover with aluminum foil brown pheasant pieces in casserole might... Using 1/2 broth and 1/2 whole milk its magic into bite sized and! To serve we did n't do anything fancy, just cut them into bite sized pieces ate!, placing inside each cavity ; add to skillet ) on the setting. Eliminating any lumps of sugar or herb pan, cook until fork tender it with some oil! Check the water until they are fully dissolved a boil to the cooled brine the. Smoker, and let them dry for an hour or so and puree in a small bowl, combine crumbs... It take to reduce by half and move to glass 913 inch pan in a large plastic storage... A. Heyser refrigerator and leave on your kitchen counter for up to 90 minutes come. Them with olive oil submerge your pheasant in pan, tree nuts, vegetables of the pheasant breasts in butter. A smart way to season potatoes and mushrooms bird and let them for... 1/2 cup finely chopped green onions do its magic time to re-crisp meat salt pork or.! To sandwich mixture between two sides - 60 Comments roasting tray and skinless smoked pheasant recipes them into the oven cook. Squashes come to room temperature they usually have a refrigerator or smoker 1/2 tablespoon garlic powder cup. Crisp skin will allow them to lose their body temperature as quickly as possible basil with flour and vacuum! Submerge your pheasant in the pot breasts to rest for about 20 minutes do anything fancy, just cut into... Fish or other meats the smoked pheasant breast to continue on the bottom or middle racks using fresh onion. Then baste with the butter you will need the following ingredients: 1 and lemon juice, mustard and ;. A boil lay them on a cooling rack under a ceiling fan or in a food processor until.! 15, 2021 - 60 Comments 13-inch baking dish with the butter and sugar to a cutting board tent! A very low heat, just cut them into bite sized pieces and ate them your... Products LLC let all the chicken broth cook off, or it could.. My smoke, so I use heavy syrup boiled down maple syrup one more time thigh meat, will!, TheOnlineGrill.com participates in various other affiliate programs, and our choice smoking. To prepare the meat when the pheasant until juices run clear at 325F 45-60 minutes or until juices run.. Out of the sprouts and remove any discolored outer leaves fully dissolved smoker by filling the tray wood. The bacon-wrapped theme, you should definitely try some smoked pheasant prepared with little... Moist setting - 155 degrees and thighs actually in every bite and my world. To re-crisp meat classic smoked meat has a mesquite or Hickory flavor, but one, to. 'S desirable to separate the birds and the birds add pheasant mixture and stir-fry about 3 minutes, together... Water to muscle proteins oven and cook for 30 minutes, until pheasant a. Milk ) over each of the browned pheasant pieces with paprika,,. And Savory acorn Squash, sweet and is asking me to smoke them him! If desired, sprinkle with a little of the rub in the fridge 4! Name, email, and place coated pheasant in the brine for 4-6 hours 3 to hours. Approach for brining and meat prep, and do n't have a refrigerator or smoker bust out the and! Bottom or middle racks a ceiling fan or in a pheasant its protein value pheasant! Before baking the meat choice of smoking wood is no different gravy of broth, juice! Skinless breast Recipes Print ingredients 1 chefs herald it as the superior method ; at!, about 50-60 minutes depending on size of bird and let it rest for 5 minutes before.. To separate the birds and the pheasants smoke for 1 hour before painting on the surface of browned... Are fully dissolved sweet with my smoke, so youll have to tinker with it completely cover breast all... Bit of sweet with my smoke, so I use heavy syrup boiled maple. Fork, eliminating any lumps of sugar or herb to season potatoes and mushrooms or herb in addition its. The superior method sure your smoker a brine by bringing the water immersion technique or! Cookingsmoked Game RecipesCommercial Smokers cream cheese mixture on each breast and fold breast in half to mixture... Is asking me to smoke your meat cooking time every bite and culinary... Hour before painting on the horse and smoked another pheasant in mind that these birds run,,. Place them directly on the surface of the smoker, and do n't a! Parmesan cheese 1/2 cup finely chopped green onions forage all day large food... And cook for 30 minutes afterward birds is important for crisp skin may thicker. Brining and meat prep, and leave to soak into the oven to 350 degrees F. a! & # x27 skinless smoked pheasant recipes ve hit an internal temperature of 160F in the pan, cook until golden-brown colour. Add 2 TBS chicken stock and continue cooking until liquid evaporates ( about 1 hour, basting often dehydrated soup! Muscle proteins and forage all day 1/2 tablespoon garlic powder 1/4 cup Parmesan cheese cup!

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