Off Topic Pheasant

That's an awful generalisation, Tel, that makes you sound very pheasantist

 

Cheers lads.

 

If it's wild treat it like duck if it's farmed treat it like chicken. I would roast it especially if wild as I don't like a gamie taste to dominate a whole meal like it would in a cassarolle but that's down to personal taste. If you do roast remember it's very lean so will easily dry out if you don't expose it to lots of moisture(butter between skin and meat, onion inside it's cavity, regular basting)

Edit. When I said treat like duck if wild, chicken if farmed I meant in terms of flavors, not the way you cook, as pheasant is so much leaner than duck you can't treat it the same when cooking.

 

Lincolnshire pheasants then, they love the Landrovers.

They often got lodged in the winch, and I'd have to kick or scrape them out with a tyre iron. Not worth eating at that point I'd imagine.

 

The award of the most Edward Lear post of the year goes to Tel.

 

Agreed. the secret is to rest after cooking.

 

Wild Brian.
Shot with a 12 bore shotgun, we're like that in the sticks, lol.

 

Then treat it like game then, fruity sauces, red wine and berries. If you like game stews then casseroling would be for you, not to my taste though.

I bet the leg meat would taste out of this world dipped in a chocolate and chili sauce.

 

Moved on from bow and arrows up Stanley way then.

 

Do you mean like chutney's, cranberry, or redcurrant sauce?
My sister refused it in case it had any lead shot still in it.

 

Yes, you have to be far to good a shot with those.

 

Yeah those are sound. Personally I'd have it roasted, use the juices, some red current jelly and red wine to make a syrupy sweet but tart jus and just drizzle it over. nom nom.

 

Just hang it for 4 or 5 days.

I think that's just to make sure it's dead and doesn't kick **** out of your oven.

I'm not an expert though.

 

See now you're making me hungry.
Still fancy a casserole with the red wine in.
Think I'll leave it until the bathroom fitters are done.
We're having it converted into a wet room so there's mess all over atm.

 

Go for it mate if it's to your taste. It will be lovely.

 

Aye, baby spuds, carrots, turnip, parsnip, leek & chopped onion.
Red wine stock & maybe even some Yorkshires.
**** me, am I hungry.

 

You have to hang it a few days though.

Patience Billy. Give it time then cook roast grill fry the hell out of it.

 

Oh it's been hung mate, was frozen when I got it.
Full pheasant minus the wings & legs.
The lad feeds them to his lurchers.

 

What time do we all sit down to eat?

 

Oh about 1830 with a nice glass of Cabernet Sauvignon