6 Pheasant legs
1/2 C. Kosher Salt
Zest of 1 orange
5 Cloves
5 Sprigs of fresh thyme
1 T. freshly cracked black pepper
5 Juniper berries, crushed
4 liquid C. Grape seed oil (Or Olive oil or duck fat)

Place pheasant legs snugly in baking dish. Add salt evenly on top. Add the orange zest, cloves, thyme, juniper berries, and pepper. Rub seasoning evenly into every surface of pheasant legs. Cover dish with plastic wrap and refrigerate for at least 6 hours, the longer the legs are allowed to cure the saltier they will be, and the longer they will preserve. Once the cure is finished, rinse the legs and baking dish. Return rinsed legs to baking dish and cover with the grape seed oil. Preheat oven to 200 degrees. Cook for 4 to 6 hours, or until the meat falls off of the bone. Strain and save oil for later use. Serve legs warm or room temperature on a salad