chapperz1991 Posted November 27, 2011 Report Share Posted November 27, 2011 Wasn't too sure where to post this, but after a great day out shooting yesterday, i bagged 4 pheasants, a rabbit and a squirell. i hung the pheasants up over night and i know they suggest hanging between 4 and 10 days but i just couldnt wait that long to cook one! as i've never eaten pheasant let alone cook one i've kept things pretty simple, whole bird, olive oil & herbs, salt & pepper. It's in the oven as we speak, got gammon for dinner as well, will they go together? Paul. Quote Link to comment Share on other sites More sharing options...
aldivalloch Posted November 27, 2011 Report Share Posted November 27, 2011 As far as I'm concerned, simple's GOOD! There seems to be a tendency nowadays - possibly driven by all the pretentious foodie programmes on tv - to plaster food with all sorts of unnecessary additional stuff, with the result that the taste of the main ingredient is masked or lost. You can't do much better than go out, shoot, prepare and cook. Gets you in touch with nature, gives you a great sense of satisfaction from your effort and success, and puts top-quality food on your table. So come on, tell us how it tasted!! Quote Link to comment Share on other sites More sharing options...
chapperz1991 Posted November 27, 2011 Author Report Share Posted November 27, 2011 Well i must say it was delicous! It went with gammon so well, had it with sweet potato, pea's, green beans and yorkshire puds! my parents loved it and also my brother's g/f. definately have it again there is such a satisfaction of shooting and eating your own game. I have a hen pheasant hanging in the garage so will try a different recipe, perhaps the breast stuffed with cheese and wrapped in bacon, i saw that recipe on here. Paul. Quote Link to comment Share on other sites More sharing options...
squirrelhall Posted November 28, 2011 Report Share Posted November 28, 2011 You must have been starving I usualy pluck and gut mine first Quote Link to comment Share on other sites More sharing options...
chapperz1991 Posted November 28, 2011 Author Report Share Posted November 28, 2011 lol, no i did skin and gut first! Quote Link to comment Share on other sites More sharing options...
scolopax Posted November 28, 2011 Report Share Posted November 28, 2011 By far the best way to cook pheasant is as you did, pluck and dress the bird then lob it in the oven and roast it, simples . Quote Link to comment Share on other sites More sharing options...
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