ack-ack Posted November 14, 2012 Report Share Posted November 14, 2012 I normally buy them oven ready but my boss dropped me a brace he shot over the weekend and I accepted them gladly. I hung them Monday and plucked them last night. The Cock seemed fat but light. I plucked the breast and realised there was a huge air bubble under the skin. I wondered whether its crop was fermenting as it was chock full of wheat and niffed a bit. I emptied it thinking the skin would settle and it didnt. Even after drawing it stayed 'inflated'. Whats all that about then? Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 14, 2012 Report Share Posted November 14, 2012 The Cock seemed fat but light. It writes itself and needs nothing further from me. Seriously, pheasants in my experience can look a big mongy and weird from in-breeding. You probably had an ice-cream there mate. Quote Link to comment Share on other sites More sharing options...
ack-ack Posted November 14, 2012 Author Report Share Posted November 14, 2012 It writes itself and needs nothing further from me. Seriously, pheasants in my experience can look a big mongy and weird from in-breeding. You probably had an ice-cream there mate. I may well have!! Seriously though, the entire skin over the whole breast was standing off the breast bone half inch and there are larger bulges over the breast muscle. Has somebody heard of this as an elaborate wind up? Nowt wrong with it mate, does your cock not inflate when it,s messed with ha,ha lmao Atb flynny Very good. The nearest I get to any sort of sensation down there is when I sit down without adjusting properly. Quote Link to comment Share on other sites More sharing options...
Zapp Posted November 14, 2012 Report Share Posted November 14, 2012 Dont worry about it, it is just gas from the early onset of decomposition getting trapped. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 14, 2012 Report Share Posted November 14, 2012 Dont worry about it, it is just gas from the early onset of decomposition getting trapped. That's enough to work up a nice appetite ain't it? Quote Link to comment Share on other sites More sharing options...
ack-ack Posted November 14, 2012 Author Report Share Posted November 14, 2012 Dont worry about it, it is just gas from the early onset of decomposition getting trapped. Dry as you are Zapp, I'm still none the wiser I couldnt deal with them Monday night as I knew i'd be out there chuffing ages. The shed was well cold overnight but I'm worried that it warmed up during the day. Is it edible? It smelt alright but the crop hustled a bit. Quote Link to comment Share on other sites More sharing options...
Zapp Posted November 14, 2012 Report Share Posted November 14, 2012 That's enough to work up a nice appetite ain't it? I did think of ways to sugar the pill, but in the end it was easy to just say it as it is! Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 14, 2012 Report Share Posted November 14, 2012 (edited) True. I'd eat it Rob, what's the worst that could happen? Edited November 14, 2012 by Thunderbird Quote Link to comment Share on other sites More sharing options...
Zapp Posted November 14, 2012 Report Share Posted November 14, 2012 No, I really meant it! I've had a couple of similarly inflated birds (though never the whole breast) early in the season when the temperatures are warmer and the difference between "hung" and "rotten" is a case of careful timing. Edited to say, I'd still eat it too. I dont even mind them when they are pretty green. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 14, 2012 Report Share Posted November 14, 2012 I regularly eat meat that's technically out of date. Badly gut-shot birds can hum a bit in the garage but it doesn't seem to affect the breast anyway. Quote Link to comment Share on other sites More sharing options...
ack-ack Posted November 14, 2012 Author Report Share Posted November 14, 2012 Chuffing hell. Took me ages to pluck it. Would it be safe if it was pot roasted to death? Quote Link to comment Share on other sites More sharing options...
guest1957 Posted November 14, 2012 Report Share Posted November 14, 2012 Gas is usually a by product of decomposition. Sometimes you get a bird shot one week picked the next because it was missed first time around. Quote Link to comment Share on other sites More sharing options...
Zapp Posted November 14, 2012 Report Share Posted November 14, 2012 It will be fine. I've had them puff up overnight, gas that would normally escape via natural channels can get diverted through shot meat etc. Eat it! Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 14, 2012 Report Share Posted November 14, 2012 Chuffing hell. Took me ages to pluck it. Would it be safe if it was pot roasted to death? What do you want from us man, an indemnity policy. Eat the mother-******. If you're still here in a week or so, happy days. If not, can I have the camper? Quote Link to comment Share on other sites More sharing options...
FalconFN Posted November 14, 2012 Report Share Posted November 14, 2012 Chuffing hell. Took me ages to pluck it. Would it be safe if it was pot roasted to death? I don't get many pheasants but when I do I tend to peel them rather than pluck, especialy if theve been hit hard, and I just breast them. Bit of butter and bacon and in the oven - lovely. Quote Link to comment Share on other sites More sharing options...
The Essex Hunter Posted November 14, 2012 Report Share Posted November 14, 2012 I normally buy them oven ready but my boss dropped me a brace he shot over the weekend and I accepted them gladly. I hung them Monday and plucked them last night. The Cock seemed fat but light. I plucked the breast and realised there was a huge air bubble under the skin. I wondered whether its crop was fermenting as it was chock full of wheat and niffed a bit. I emptied it thinking the skin would settle and it didnt. Even after drawing it stayed 'inflated'. Whats all that about then? Max 2 days for us, plenty pheasants around so if ever in doubt chuck it out. Get your catapult out as a back up plan lol TEH Quote Link to comment Share on other sites More sharing options...
ack-ack Posted November 16, 2012 Author Report Share Posted November 16, 2012 If not, can I have the camper? Afraid not D, I sold it along with the rest of the VW's to pay off debts and buy a defender with a cracked head. Quote Link to comment Share on other sites More sharing options...
ack-ack Posted November 16, 2012 Author Report Share Posted November 16, 2012 (edited) Gas is usually a by product of decomposition. Sometimes you get a bird shot one week picked the next because it was missed first time around. Never really considered that I don't get many pheasants but when I do I tend to peel them rather than pluck, especialy if theve been hit hard, and I just breast them. Bit of butter and bacon and in the oven - lovely. Sounds nice. Clarrissa's got a recipe that involves whacking them breast down in a big pot with a lump of melted butter in, 15 mins for each side of breast then on their backs for half an hour with a pint of double cream in the mix. Birds out to rest, thicken sauce, carve and serve on a bed of peas with all the spaff over the top. Sounds heart stoppingly wonderful. Anorther one of her recipes was for older cock birds. She said words to the affect of 'if you look after it properly theres much enjoyment to be had from an old cock'. Good old girl!! Edited November 16, 2012 by ack-ack Quote Link to comment Share on other sites More sharing options...
Fisheruk Posted November 16, 2012 Report Share Posted November 16, 2012 Eat it! +1 Quote Link to comment Share on other sites More sharing options...
ack-ack Posted November 16, 2012 Author Report Share Posted November 16, 2012 +1 Yep, they're getting the Clarrissa treatment tomorrow night!! Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 22, 2012 Report Share Posted November 22, 2012 Yep, they're getting the Clarrissa treatment tomorrow night!! And? Quote Link to comment Share on other sites More sharing options...
ack-ack Posted November 25, 2012 Author Report Share Posted November 25, 2012 And? I ended up having them oven ready, vac packed in the fridge for ages. Did the bloated trad roast and it was awesome. Very moist even the next day in sambos. The other one had the cream and peas treatment but it was a tad heavy for my innards. Very tasty but very unhealthy. Quote Link to comment Share on other sites More sharing options...
Zapp Posted November 25, 2012 Report Share Posted November 25, 2012 I do a pheasant and mushroom pie filling, sort of like a posh Pukka Pie. I use skimmed milk along with the cream to keep it as light as possible, but it is still pretty hefty. Good though Quote Link to comment Share on other sites More sharing options...
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