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