Archive for Downsizer For an ethical approach to consumption          Downsizer Forum Index -> Recipes, Preserving, Homebrewing Lorrainelovesplants Xmas din dins Partridge & pheasant. How to cook to keep moist? We dont want a casserole cried the children so how do i 'casserole' or whatever without them knowing (little fuss pots) DorsetScott Re: Xmas din dins Partridge & pheasant. How to cook to keep moist? We dont want a casserole cried the children so how do i 'casserole' or whatever without them knowing (little fuss pots) Could you just pot roast? They may not know if it's kept whole
marigold	Cook them in a crust? I've a vague memory of reading about rabbits and hedgehogs being wrapped a crust of scone mix or maybe suet crust to bake in the embers of a fire outdoors. Presumably it would also work for birds. http://nymag.com/listings/recipe/salt-crusted-pheasant/
Lorrainelovesplants	Pot roast? What exactly is this? I know that probably sounds weird, but I dont do a lot of cooking. I do a lot of killing, gutting etc, but John does the cooking, and it has to be simple. In a crust wont happen - bit complicated and the kids will poke it and ask 'whats that'?
Nicky cigreen	um if a casserole is not wanted, why not roast them?
jamanda	In a chicken brick/dutch oven type affair?
VM	With bacon on top and some liquid in the dish and baste well.
Pilsbury	pot roast... roast them in a pot... bed of root veg on the bottom of a casserole or slow cooker, whole bird on top of them, some herbs and a splash of liquid, wine, stock, water, beer.. tifht fitting lid and a relativly slow oven, baste as and when you remwmber and rest in the pot out of the oven for a bit before carving.
Rob R	Slow cooker, best of both. It's dpack's stand-in, here
dpack	slow cooker or haybox works well with game birds for fancy finish covered with bacon under a grill until crisped before resting the bird
Lorrainelovesplants	Thank you all!

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