rayo Posted December 16, 2018 Report Share Posted December 16, 2018 Going to try making some kind of pheasant casserole .Am I right in leaving the fat on for more flavour thanks in advance Quote Link to comment Share on other sites More sharing options...
oldypigeonpopper Posted December 16, 2018 Report Share Posted December 16, 2018 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 Quote Link to comment Share on other sites More sharing options...
snow white Posted December 16, 2018 Report Share Posted December 16, 2018 Treat it like corn feed chicken. You pay a fortune for corn feed chicken in supper markets Quote Link to comment Share on other sites More sharing options...
Walker570 Posted December 16, 2018 Report Share Posted December 16, 2018 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. Quote Link to comment Share on other sites More sharing options...
ditchman Posted December 16, 2018 Report Share Posted December 16, 2018 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... Quote Link to comment Share on other sites More sharing options...
rayo Posted December 16, 2018 Author Report Share Posted December 16, 2018 Thanks for the advice folks much appreciated Quote Link to comment Share on other sites More sharing options...
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