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judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Fri Jan 13, 06 3:10 pm    Post subject: Bargain!  Reply with quote    

Neighbour just came round with 3 brace of pheasant for a quid per brace. That's what I call a bargain!

Now where did that pheasant recipe thread get to?

Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Fri Jan 13, 06 3:43 pm    Post subject: Reply with quote    

Total bargain, if they are young then you could so worse than simply roasting a couple.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Fri Jan 13, 06 4:36 pm    Post subject: Reply with quote    

When you roast pheasant, do you just cut them in half and plonk each half on a plate? Or do you carve them up? I find half a bird rather daunting, and I can never get the meat off without spilling veg all over the place. But I also find a lightly roast pheasant difficult to carve.
Never found a solution to this, which is why I normally chop them up.
Anyone up for an article on how to eat half a bird without getting it all over you?

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41960
Location: North Devon
PostPosted: Fri Jan 13, 06 6:57 pm    Post subject: Reply with quote    

You could post a series of photo's of your pheasant eating technique and we could offer hints about where you're going wrong if you like.

pricey



Joined: 28 Feb 2005
Posts: 6378

PostPosted: Sat Jan 14, 06 8:16 am    Post subject: Reply with quote    

Pick it up and use your fingers

Treacodactyl
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 25697
Location: Jumping on the bandwagon of opportunism
PostPosted: Sat Jan 14, 06 8:56 am    Post subject: Reply with quote    

Judith wrote:
When you roast pheasant, do you just cut them in half and plonk each half on a plate? Or do you carve them up? I find half a bird rather daunting, and I can never get the meat off without spilling veg all over the place. But I also find a lightly roast pheasant difficult to carve.


As I'm the only one to eat them in our house it doesn't matter. If people don't mind I'd suggest pulling the whole cooked breast off and cutting the leg off and serving like that. If they want more after that then throw them the carcass.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Mon Jan 16, 06 7:05 am    Post subject: Reply with quote    

The aforementioned birds were not good enough for roasting, so we skinned and jointed them all in the end.
Lots of pheasant curry. Yum!

pricey



Joined: 28 Feb 2005
Posts: 6378

PostPosted: Mon Jan 16, 06 10:33 am    Post subject: Reply with quote    

Pheasant curry that sounds good Judith, you will nave to post the recipe

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