bigadam Posted December 10, 2012 Report Share Posted December 10, 2012 Includes Snipe in pigeon in woodcock in partridge in pheasant in teal in duck in bigger duck in a goose With sausage meat an stuffing. I have breasted an it the breasts I have rolled up. All trimmings and legs gone in roasting dish Quote Link to comment Share on other sites More sharing options...
Pheasant Feeder Posted December 11, 2012 Report Share Posted December 11, 2012 Pictures? Quote Link to comment Share on other sites More sharing options...
bigadam Posted December 11, 2012 Author Report Share Posted December 11, 2012 It's not the prettiest thing it's in the freezer when I defrost I will post some pictures Quote Link to comment Share on other sites More sharing options...
wabbit warren Posted December 12, 2012 Report Share Posted December 12, 2012 hi how on earth did you get the pigeon iside the woodcock bigadam? was it the other way round? id love to see the pics when it comes out of the frezer doing a four bird for xmas along the same lines enjoy Quote Link to comment Share on other sites More sharing options...
marlin vs Posted December 12, 2012 Report Share Posted December 12, 2012 How did you get the Pheasant inside a Teal. Quote Link to comment Share on other sites More sharing options...
Bleeh Posted December 12, 2012 Report Share Posted December 12, 2012 I think he did it the easy way, by taking the breasts of and then layering them. The harder way is to bone each breast intact, but who time for that I'll never know. Also, 3 ducks?! that's cheating! Quote Link to comment Share on other sites More sharing options...
southeastpete Posted December 12, 2012 Report Share Posted December 12, 2012 I did a five bird one year, and a seven bird the next. I properly boned out each bird, including the legs. Then put each bird in another. The 5 bird i did on christmas eve, it took me all day. The next year, i started on some the day before. It is VERY tedious though. In future i will just cut the meat of and stuff it all inside the largest bird and bone that lol. It didnt slice neatly, so we ended up carving a load of into a seperate dish and serving from that, so i figure there is no need to do it neatly. There is sooo much meat though, i reckon it could have easily fed 15 people! Quote Link to comment Share on other sites More sharing options...
tex2 Posted December 12, 2012 Report Share Posted December 12, 2012 I did a five bird one year, and a seven bird the next. I properly boned out each bird, including the legs. Then put each bird in another. The 5 bird i did on christmas eve, it took me all day. The next year, i started on some the day before. It is VERY tedious though. In future i will just cut the meat of and stuff it all inside the largest bird and bone that lol. It didnt slice neatly, so we ended up carving a load of into a seperate dish and serving from that, so i figure there is no need to do it neatly. There is sooo much meat though, i reckon it could have easily fed 15 people! Got a four bird roast from Aldi, Just waiting for swiss toni to fetch me some yorkshire puddings round? Quote Link to comment Share on other sites More sharing options...
colin lad Posted December 12, 2012 Report Share Posted December 12, 2012 Includes Snipe in pigeon in woodcock in partridge in pheasant in teal in duck in bigger duck in a goose With sausage meat an stuffing. I have breasted an it the breasts I have rolled up. All trimmings and legs gone in roasting dish think you got some of them the wrong way round mate colin Quote Link to comment Share on other sites More sharing options...
Jonty Posted December 13, 2012 Report Share Posted December 13, 2012 I've found the least painful way to do these is to bone the birds out as you get them. Then stick them in the freezer boned out and cross your fingers that you get the next one you need for the roast before christmas. It makes putting it together on christmas eve a whole lot easier. Quote Link to comment Share on other sites More sharing options...
Piebob Posted December 13, 2012 Report Share Posted December 13, 2012 The first time I did a multi-bird roast I boned them all out. It was good but I didn't like the skin in between the birds. Next time, I'll cheat and just de-bone the main bird, then stuff it with skinned breasts and layer in sauces / stuffing. The yanks seem to be big on Turducken - Turkey / Duck / Chicken. Quote Link to comment Share on other sites More sharing options...
swiss.tony Posted December 13, 2012 Report Share Posted December 13, 2012 Got a four bird roast from Aldi, Just waiting for swiss toni to fetch me some yorkshire puddings round? think iv got a spare 1 under my pillow in case of emergency other than that ill send you photos of my 3 bird roast in feb from Thailand boom boom Quote Link to comment Share on other sites More sharing options...
bigadam Posted December 13, 2012 Author Report Share Posted December 13, 2012 I breasted them and tied all the breasts in a big lump I am gonna wrap it in bacon aswell so it will be 9 birds and a pig. I don't that the time to bone each individual bird so I did it that way have all the legs in a separate dish to roast Quote Link to comment Share on other sites More sharing options...
southeastpete Posted December 14, 2012 Report Share Posted December 14, 2012 The first time I did a multi-bird roast I boned them all out. It was good but I didn't like the skin in between the birds. Next time, I'll cheat and just de-bone the main bird, then stuff it with skinned breasts and layer in sauces / stuffing. The yanks seem to be big on Turducken - Turkey / Duck / Chicken. you need to skin them too, except the outside bird. Quote Link to comment Share on other sites More sharing options...
Piebob Posted December 14, 2012 Report Share Posted December 14, 2012 you need to skin them too, except the outside bird. Yeah, and that's why I thought I might as well just use skinned breasts instead. No matter what way, it's always a fair bit of work involved. I'm not very good at planning ahead either, so when it got to the point I had to stitch up the back I realised I didn't really have anything. Ended up with cocktail stick skewers pinning the skin together. Worked OK though! Quote Link to comment Share on other sites More sharing options...
Spaniel Posted December 14, 2012 Report Share Posted December 14, 2012 never shot or eaten woodcock or partridge pheasant i would normally coat in bacon Goose i normally slow cook so its tender Teal love it as a stir fry Mallard again slow cook or even fry in the pan. So what does it all taste like cooked as one ? 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.