Gonna Shoot a Wabbit Posted December 24, 2009 Report Share Posted December 24, 2009 just finished preparing tomorrows xmas dinner from the left, partridge, grouse, pheasant mallard the boned out mallard mallard, stuffing and pheasant breast added the grouse and redcurrant jelly and cranberry sauce woops forgot to photograph the partridges but they are in there the finished royal roast, indeed fit for a king Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted December 24, 2009 Report Share Posted December 24, 2009 Looks good - I'll be round at about 1ish Quote Link to comment Share on other sites More sharing options...
SSS Posted December 24, 2009 Report Share Posted December 24, 2009 (edited) Seriously, looks absolutely fantastic, but on a more serious note...where was my invitation? Edited December 24, 2009 by sharp_shooter_sam Quote Link to comment Share on other sites More sharing options...
ollie Posted December 25, 2009 Report Share Posted December 25, 2009 Looks good - I'll be round at about 1ish Too late I'll be there at 12 . Seriously that looks great, well done . Quote Link to comment Share on other sites More sharing options...
Frenchieboy Posted December 25, 2009 Report Share Posted December 25, 2009 That really does look fit for a king so I'll be round for about 12.30. Please don't put too many sprouts on mine. Quote Link to comment Share on other sites More sharing options...
Lez325 Posted December 25, 2009 Report Share Posted December 25, 2009 Looks good - I'll be round at about 1ish Me too - although not too many sprouts fer me lol Les :o Quote Link to comment Share on other sites More sharing options...
chris o Posted December 25, 2009 Report Share Posted December 25, 2009 looks great mate when i was a chef in hotels we did multi bird roasts every year. nice touch with the paxo.lol. sausage meat cooking apple onion and salt and pepper and chestnut stuffing works a treat. hope ya enjoy pal. and merry christmas Quote Link to comment Share on other sites More sharing options...
Daz2381 Posted December 25, 2009 Report Share Posted December 25, 2009 Looking good could you teach my wife for next year!! Quote Link to comment Share on other sites More sharing options...
woody4x4 Posted December 25, 2009 Report Share Posted December 25, 2009 i bet its in the oven by know, post a pic when it comes out.. lol.. merry christmas to all.. Quote Link to comment Share on other sites More sharing options...
Gonna Shoot a Wabbit Posted December 25, 2009 Author Report Share Posted December 25, 2009 Dear all, the finished result without doubt the very best of my xmas dinners. Merry Xmas everyone Quote Link to comment Share on other sites More sharing options...
here iam Posted December 25, 2009 Report Share Posted December 25, 2009 All shot by you as well Quote Link to comment Share on other sites More sharing options...
Dead-Eyed Duck Posted December 26, 2009 Report Share Posted December 26, 2009 I saw nowt of it either - and that's the last bottle of sloe gin and box of mince pies he gets from me Don Quote Link to comment Share on other sites More sharing options...
myzeneye Posted December 26, 2009 Report Share Posted December 26, 2009 my invitation must have went a miss too don ? Quote Link to comment Share on other sites More sharing options...
tikkamark Posted December 27, 2009 Report Share Posted December 27, 2009 Thats top notch knife-work in prepairing them all so neatly Quote Link to comment Share on other sites More sharing options...
A bolt 22.250 Posted December 27, 2009 Report Share Posted December 27, 2009 How did it eat was it as good as it looked could you actully taste each induvidual bird, Or was it just a mix mash of flavers. Quote Link to comment Share on other sites More sharing options...
Evil Elvis Posted December 27, 2009 Report Share Posted December 27, 2009 tHAT LOOKS THE ######## DUDE!!!!!!!! Quote Link to comment Share on other sites More sharing options...
jimmyh1988 Posted December 27, 2009 Report Share Posted December 27, 2009 looks yummy !!!!! haha Quote Link to comment Share on other sites More sharing options...
Gonna Shoot a Wabbit Posted December 28, 2009 Author Report Share Posted December 28, 2009 Thanks for the kind words all. Though a little tricky (a case of think twice and cut once) to do it was without doubt the tastiest game meal i have created so far. The meat succulent and juicy and the individual birds maintaining their own flavours with just a hint of the sauces i added and stuffing. The apple and herb stuffing went perfectly with it so much better than sage and onion, there was a little fat on the inside of the mallard which no doubt during cooking helped keep everything moist. After the resounding success of this years atempt next year something a little grander i think. So if anyone out there can swap me a canada goose and guinea fowl for some venison drop me a line as i have in mind something for next year. canada goose guinea fowl mallard pheasant grouse partridge teal pigeon woodcock All the best everyone, rgds GSAW Quote Link to comment Share on other sites More sharing options...
webber Posted December 28, 2009 Report Share Posted December 28, 2009 Well done, good photos. We also had bird in bird etc. Goose, Pheasant, Partridge, Mallard, Pigeon. Unfortunatley we had a mini disaster. Although Mikes hard work went into the oven at 10am, he only declared it fit for consumption at 4pm; 2 hours after we had sat down for Christmas lunch. Its a good job that we had beef and turkey to go at. None the less Mikes contribution was most excellent when it arrived and I managed two helpings. Can you advise how long yours took to cook, do we have any weight based calculations? webber Quote Link to comment Share on other sites More sharing options...
Gonna Shoot a Wabbit Posted December 28, 2009 Author Report Share Posted December 28, 2009 Well done, good photos. We also had bird in bird etc. Goose, Pheasant, Partridge, Mallard, Pigeon. Unfortunatley we had a mini disaster. Although Mikes hard work went into the oven at 10am, he only declared it fit for consumption at 4pm; 2 hours after we had sat down for Christmas lunch. Its a good job that we had beef and turkey to go at. None the less Mikes contribution was most excellent when it arrived and I managed two helpings. Can you advise how long yours took to cook, do we have any weight based calculations? webber Hi webber, my creation was around 2 1/2 lbs in weight i cooked it for 20 mins per pound plus 20 mins at 180c as a giude line.... opted for 1 1/2 hrs to allow a little extra time for the stuffing to slow down the cooking process and it was perfect. i cooked it upside down in a pyrex pot in a little beefstock for 1 hr 10mins and the right way up uncovered to crisp the skin for the last 20 mins. hope this helps Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.