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Fat on pheasants

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Going to try making some kind of pheasant casserole .Am I right in leaving the fat on for more flavour 

thanks in advance 

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hello, i always leave some on, better if corn fed, i use a small slow cooker, oxo cube with boiled water, veg, let it simmer over night, use the  liquid for gravy, love it with some cranberry sauce, hen pheasant a favourite

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The proof of the pudding and all that.....I have cooked it both ways and found that sometimes it can be too strong and rancid tasting, all down to what they are eating.

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fry it off first.....then put teaspoonful of cornflour in the pan to soak the juices up....then some water or wine ...slosh it all around then transfere to casserole dish for the oven and the other stuff you may put in it...

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