Culinary Question For Pheasant Pluckers: (page 2)

Dansk

Eman,

Are we having pheasant at the barbie?

From Field to table: After the kill, a moment of silence in appreciation of this most magnificant tasting bird. Then I just cut him in the middle of his chest, a little bit beneath the skin. Remove the head, wings and legs. Cut from the end of the breast bone to it's booty. Just like pulling off a sweater everthing comes off. Gut 'em and rinse him out. Run to the kitchen. Throw some leeks and garlic in the cavity and rub him down with sunflower oil. :) Wrap in foil-roaster-oven-table in about 45 minutes depending on how far from the house I have to walk.

seven

Englishman

Seven,

I do exactly the same thing -when I'm cooking corn on the cob or fish!

Meat in general needs several days to mature, game birds lots more.

Englishman.

expatbrit

Well, it depends how much of it is squished by my tires.

Expatbrit

calamityjane

EMAN.

That sounds so gross. Have you never cleaned a bird this way.

We clean our patridge, spruce hen this way You stand on its wings, grab it by both feet and PULL and it actually turns the bird inside out. Totally guts its, and defeather's it in one sweep, very nice and clean and you then rinse it off. That's it, nothing gross.

cruzanheart

Okay, so how come you guys can do that and not get sick???? Never fails to amaze me. Last time I went to London, for a silver wedding anniversary party, the cake had been sitting in the back bedroom for TWO WEEKS unrefrigerated, and the lady of the house cooked a turkey the night before the party and let the turkey sit out all night and the next day unrefrigerated. If we did that in Texas, we'd be in the emergency room with food poisoning. I guess the microbes in England are more polite than those in Texas?

Nina

Englishman

the cake had been sitting in the back bedroom for TWO WEEKS unrefrigerated, and the lady of the house cooked a turkey the night before the party and let the turkey sit out all night and the next day unrefrigerated.

Who refrigerates cake? Christmas / birthday cake should be able to stay fresh for weeks with all those spices that it contains!

As for the turkey, we always flush ours clean in the toilet bowl. Brobat or Domestos gives it a particular poiquancy.

Englishman.

Sentinel

In his day, my father was a great sportsman and hunter. The game he killed put food on the table and gave him an enjoyable hobby as well. Pheasant was one of his prize targets, and he would use his hunting dogs to lure the birds out. I don't ever remember him hanging them anywhere for several days though. Immediately after his kills, and according to mom's instructions to him, (they must be bled according to Jah's law or she wouldn't prepare it as food for us) he would always bleed them before bringing them home, but most of the time, it was a half-hearted effort, and they were so stiff and cold from having been in his "catch sack" all day. As the oldest, I would have to help him "clean up" his kills in preparation for mother to cook them. That would totally gross me out, but I did as I was told. Fish, turtle, frog legs, squirrel, rabbit, quail, dove, pheasant. The only thing that was done away from the house was deer. He also went on some bigger hunting excursions with buddies and had his share of bear, elk, etc.

If my memory serves me correctly, he would slit the animal open and pull out the innerds (quite stinky), wrinse them off, dip them in scalding water and remove the feathers (so beautiful) and then the bird would be soaked in salt water over night. Usually, the very next evening we would feast on the delicious meat. When he first made me help him, I would become almost sick, because of the smell, and the fact that these were "dear little animals" that I loved. (They were my "cartoon friends", my "disney friends". )

Dansk

As for the turkey, we always flush ours clean in the toilet bowl. Brobat or Domestos gives it a particular poiquancy.

Bloody 'ell! You can stuff yer barbie!!

SpannerintheWorks

Dansk,

Bloody 'ell! You can stuff yer barbie!!

The chance would be a fine thing!

Spanner

Culinary Question For Pheasant Pluckers:

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