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