30-6 Posted May 4, 2012 Report Share Posted May 4, 2012 I know it's not pheasant season, but found 20 legs in the freezer (i don't shoot them but always have some given to me). Due to those thin bones in them i always put them in the slow cooker then take the meat off the bone. However i always find a few still there when eating. What is the general feeling, use the legs or discard them ? Quote Link to comment Share on other sites More sharing options...
sky gipsy Posted May 5, 2012 Report Share Posted May 5, 2012 USE THEM I strip all the meat from them, along with any of the golden fat on the thighs, mix a little pork back fat, seasoning, garlic & herbs run through the mincer Put half a pound of mince on half a sheet of rolled out ready made puff pastry (1Lb per packet) & form large sausage rolls & bake. We added some black pudding to the mix last year which went down a treat on shootdays Quote Link to comment Share on other sites More sharing options...
Kes Posted May 5, 2012 Report Share Posted May 5, 2012 I personally prefer the beak - more meat on it. Quote Link to comment Share on other sites More sharing options...
Devon Fox Posted May 5, 2012 Report Share Posted May 5, 2012 (edited) I use them, trim meat and fat off - then they are used for stir frying on shoot days, To good to waste and it's a shame people tend to bin it, quite a reasonable amount of meat on them. Edited May 5, 2012 by Devon Fox Quote Link to comment Share on other sites More sharing options...
leeds chimp Posted May 5, 2012 Report Share Posted May 5, 2012 i use them..make burgers etc Quote Link to comment Share on other sites More sharing options...
SakoQuad Posted May 9, 2012 Report Share Posted May 9, 2012 Use them! I confit them, that is I pack into a casserole dish and cover with duck or goose fat. Put lid on casserole and cook for approx 3 hrs at about 135C . You can then put them into a large Kilner jar and pour the fat over to cover, they will keep in fridge for a week or more like this but not in my house as they get eaten. If you are going to use straight away let them cool a bit and you can then pull all those tendons and sinews out very easily before serving. If kept in fridge you just need to wipe / scrape surplus fat off and warm through before picking the sinews out and serving. The fat that is left makes fantastic roast potatoes Quote Link to comment Share on other sites More sharing options...
SakoQuad Posted May 9, 2012 Report Share Posted May 9, 2012 Use them! I confit them, that is I pack into a casserole dish and cover with duck or goose fat. Put lid on casserole and cook for approx 3 hrs at about 135C . You can then put them into a large Kilner jar and pour the fat over to cover, they will keep in fridge for a week or more like this but not in my house as they get eaten. If you are going to use straight away let them cool a bit and you can then pull all those tendons and sinews out very easily before serving. If kept in fridge you just need to wipe / scrape surplus fat off and warm through before picking the sinews out and serving. The fat that is left makes fantastic roast potatoes Quote Link to comment Share on other sites More sharing options...
SakoQuad Posted May 9, 2012 Report Share Posted May 9, 2012 whoops dont know what happened there and cant work out how to delete te whole post! Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted May 9, 2012 Report Share Posted May 9, 2012 More fuss than they're worth - Best bet would be to fry them off, deglaze the pan and use them to make up a stock with onions, celery and carrots. Chuck in a few bay leaves or a bouquet garni, good glug of wine and salt and pepper - Top up with water and turn to a slow rolling boil. Start off with a couple of gallons and reduce slowly until you have maybe 2 pints left. Quote Link to comment Share on other sites More sharing options...
Zapp Posted May 10, 2012 Report Share Posted May 10, 2012 Simmer them in a pan with a halved onion, a carrot, some cellery a little salt and some peppercorns and then pick the meat off for a pie filling. Quote Link to comment Share on other sites More sharing options...
ollie Posted May 10, 2012 Report Share Posted May 10, 2012 Use them! I confit them, that is I pack into a casserole dish and cover with duck or goose fat. Put lid on casserole and cook for approx 3 hrs at about 135C . You can then put them into a large Kilner jar and pour the fat over to cover, they will keep in fridge for a week or more like this but not in my house as they get eaten. If you are going to use straight away let them cool a bit and you can then pull all those tendons and sinews out very easily before serving. If kept in fridge you just need to wipe / scrape surplus fat off and warm through before picking the sinews out and serving. The fat that is left makes fantastic roast potatoes I like this confit idea. I have tried confit leg of duck before and it is gorge. Do you add any herbs spices to the fat before confiting? Quote Link to comment Share on other sites More sharing options...
SakoQuad Posted May 10, 2012 Report Share Posted May 10, 2012 I like this confit idea. I have tried confit leg of duck before and it is gorge. Do you add any herbs spices to the fat before confiting? I don't as I like to use the fat for roast spuds and just like the flavour the pheasant adds but you could flavour them by mixing with say a handful coarse salt, 4 bay leaves, 4 garlic cloves, fresh thyme sprigs in a jar or plastic container the day before, put overnight in fridge then scrape that off before putting into the fat to cook in the low oven for 2 - 3 hours. If you like the skin crispy when it comes to reheating put them in a tin skin side up into an oven around 210C for about 20 minutes. Quote Link to comment Share on other sites More sharing options...
sky gipsy Posted May 10, 2012 Report Share Posted May 10, 2012 (edited) don't as I like to use the fat for roast spuds and just like the flavour the pheasant adds but you could flavour them by mixing with say a handful coarse salt, 4 bay leaves, 4 garlic cloves, fresh thyme sprigs in a jar or plastic container the day before, put overnight in fridge then scrape that off before putting into the fat to cook in the low oven for 2 - 3 hours. If you like the skin crispy when it comes to reheating put them in a tin skin side up into an oven around 210C for about 20 minutes. Yep...good call I will try this one. Thanks Edited May 10, 2012 by sky gipsy Quote Link to comment Share on other sites More sharing options...
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