roadkill Posted September 16, 2011 Report Share Posted September 16, 2011 how long do i have to cook a partridge for? I did see a video on youtube where he only cooked it for 10 minutes is this long enough because i was wondering how come you have to cook chicken for so long yet game birds don't get cooked for long and are eaten redish where this is a big no no for chicken Quote Link to comment Share on other sites More sharing options...
Paul T Posted September 16, 2011 Report Share Posted September 16, 2011 how long do i have to cook a partridge for? I did see a video on youtube where he only cooked it for 10 minutes is this long enough because i was wondering how come you have to cook chicken for so long yet game birds don't get cooked for long and are eaten redish where this is a big no no for chicken Stir fry chicken only needs a few minutes, so it really depends on how big or thick your cuts of meat are. I brought some birds back back from a game shoot last year and I hung the pheasant for a few days but cooked the partridge the day after - I'm sure the smell is still lingering . We both love pheasant, pigeon, duck rabbit etc, but the smell of the whole partridge was just too much. I have to say though that it tasted really good, but the smell was not pleasant at all....! If I ever did partridge again it wouldn't be whole, I'd definitely breast it and give it a quick 10 mins. Quote Link to comment Share on other sites More sharing options...
Pole Star Posted October 9, 2011 Report Share Posted October 9, 2011 (edited) I really cant understand why your Partridge had such a bad smell while cooking ! or have I missed some thing here ? . I was given some redlegs wich a mate shot & I cooked em the next day & they were bloody delicious ! I am baffled as too why you say they had such a bad pong while cooking . I cooked em very simply by browning them all over in a heavy based casserole pot then added a good chicken stock & a shot of worstershire sauce , some simple veg ie carrots onions & a little parsnip . Then cooked em on top of a Stanly cooker on the low heat end of the hob for about 3 hours or so & just brought up the heat for a while before serving . It smelt fine I just cant under stand why your experience ! ? . Pole Star Edited October 9, 2011 by Pole Star Quote Link to comment Share on other sites More sharing options...
Kes Posted October 9, 2011 Report Share Posted October 9, 2011 A lot of 'new' recipe's call for almost no cooking, whereas in the 50's/60's mums always cooked pork thoroughly, lamb too - only beef could be eaten rare. With chicken its salmonella and I would not eat game rare. Liver fluke and other parasitic stuff was only killed by thorough cooking, I still beieve thats the case. We all talk about early diseases in poults and the load of parasites which gradually deplete their strength leading to things like hexamita. I'd advise cook thoroughly but it doesnt mean tastelessly. As for partridge I have had those deep fried and they are beautiful but I find hanging for a couple/3 days helps the texture of the meat. They normally never smell odd - yours must have been bathing in the midden. Had some lambs liver last night for a change, to Jamie Olivers recipe - should taste like pate apparently. Undercooked and tasted raw - dreadful. It has to be floured and tenminutes in the pan. 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.