I think I'm turning into Mr. Packer

I just picked up a freshly killed pheasant off the road. Beautiful plumage.

Some googling required to figure out what to do with it. First thing
seems to be hang it up in the garage for a few days.

Any other tips?

 

Carve breasts off, wrap in smoked porky product of your choice, fry.

Sorted.

 

Hang by neck for 3-4 days, after that the flavour gets stronger (too
much for some). The old rule was hang 'til maggots drop out.
When you dress the bird make sure you get all the subcutaneous[1] fat
off as it's quite bitter.

[1] not sure if that's the right word, but the stuff under the skin

 

Thanks. I found this:
http://www.shootingtimes.co.uk/homefeature/166414/How_to_skin_a_pheasant__video.html

Looks quite easy.

 

Norwegian Blue?

 

I wouldn't bother plucking it, when we tried the skin was too fragile and
the job was basically impossible. Probably the best plan is the
suggestion about cutting the breasts off and making something with them.

I also agree about getting rid of the subcutaneous fat, which will be a
deep yellowy colour. It has a strange taste and I found that having had
to gut & otherwise prepare the bird the smell of it sort of turned my
stomach. I don't know if that is an unusual reaction.

 

Simon Wilson spoke:

A lot of faff, IMHO.

Just get a very sharp knife, put the bird breast up, cut the skin open along the
breastbone, peel the skin back, and slide your knife around the edges of the 2 breasts
and take them out.

The rest of the carcase should be lobbed into some woods somewhere to feed the poor
foxes & badgers.

--
Rob_P
UKRM(at)indqualtec.co.uk
uppercase(d) BBIWYMC#1 BOG#11? MRO#31 IBCDBBB#1(kotl)
FJ1200, CCM130 Benelli Cabriolet (gone)
Looks like Rab C Nesbit.

 

Don't bother, all it does is go rotten. Which is a process which adds the
flavour of rotting meat to an otherwise unflavoursome meat. It also makes
the flesh very tender when you overcook it somewhat in an attempt to make
sure that the flavour is just what you think it is and not still actually
in the process of rotting.

Sell it to some **** who thinks eating rotting meat is a great idea. The
landed gentry are a good market for this crap and if you get lucky one of
them will have been told by a "gourmet" mate that eating it raw is better
still.

 

The plumage don't enter into it. It's stone dead.

 

Agreed. My suggestion is, open bin lid , drop pheasant in said bin,
goto waitrose , buy pheasant . Enjoy

 

If you remember the hawk talon on my wall, I cut that off a road kill
~1961. AIR, all I did was wrap it in a paper towel for a while til it
dried out. It stayed in perfect condition for 30 years or more until
bugs finally started on the feathers.

Use some of it to make a road kill talisman. Hang it in your garage
over the bike to ward off future incidents with critters that cross
your path.

 

If you remember the hawk talon hanging on my wall, I cut that off a
road kill ~1961. AIR, I just wrapped it in a paper towel til it dried
out. It stayed in perfect condition for more than 30 years before bugs
got to the feathers.

Use some of the bird to make a road kill talisman. Hang it over your
bike to ward off future incidents with critters that cross your path.

 

Fucking news server.

 

Aaah!

It seems we have a veggie in our midst, either that or it has no fukking clue
whatsoever about the meat that it eats.

 

it has every clue about the meat it eats and sufficient clue about that
which it doesn't to keep the balance more or less as it is now although
possible future experience of that which it hasn't may change this a
little.

 

Lovely.

 

do you get goat in the SE? Some bloke, looks like Claire Rayner, was
touting the virtues of goat on TV. The food from the takeaway looked nice,
especially the curried goat.

 

Essex grows horses and corn. Which means it has perfect conditions for
mixed livestock farming including lots of smallholdings of a size ideal
for specialised commercial herd stuff. As well as horses we have ostrich,
goat and beef ventures within 40 minutes walk of where I live but not many
sheeps and coincidentally not many welsh.

 

Jay Rayner, I would guess

 

Is this nonsense the by-product of a lack of real proteins or an excess of
alcohol?

Or maybe it's the <sniff, sniff>. What is that drug they give to Schizo's that
makes 'em smell all peculiar?