lurcherboy Posted April 22, 2004 Report Share Posted April 22, 2004 I will be shooting Pheasents this season and I have no idea how to hang, prep and cook. So if you are experienced pls post :thumbs: Quote Link to comment Share on other sites More sharing options...
remytherussell Posted April 23, 2004 Report Share Posted April 23, 2004 Can I recommend to you "MRS BEETONS GAME COOKERY BOOK". It gives all aspect of preparation and cooking of all types of game. Lots of new & interesting ways of cooking game. I have to say I refer to it at least once a week just for inspiration. As for hanging pheasants, it is really dependent on the weather and personnal taste. I actually prefer pheasant fairly fresh, only 2-3 days old. I,m sure there will be plenty of advice forthcoming from the other guns & beaters. My main shooting is pheasants with pigeons to fill in the closed season. I,m sure you will enjoy it. Whole different ball game to pigeons. Post again if you need more help. regards RTR Quote Link to comment Share on other sites More sharing options...
Columbus Polumbus Posted April 23, 2004 Report Share Posted April 23, 2004 My missus bought me that book for xmas, very very good and will tell you all you need to know. Its bloody scarce and very hard to get hold of but keep trying and you will get a copy. Quote Link to comment Share on other sites More sharing options...
Browning Posted April 24, 2004 Report Share Posted April 24, 2004 RTR/ColPol, You're right about it being hard to find ! Who are the publishers ? Quote Link to comment Share on other sites More sharing options...
Quercus Posted April 25, 2004 Report Share Posted April 25, 2004 As RTR has said hanging game is really a matter of personal taste. The longer it is hung the stronger and more "gamey" the flavour becomes. It also tenderises the meat, so an old bird would benefit from hanging slightly longer than a youngster. The length of time you hang your game very much depends on the air temperature. In warm conditions putrefaction progresses faster and so the hanging time should be reduced. Personally I will only hang birds for two or three days in a chiller, but I have plucked birds for people that were green and minging, but thats the way they liked them. The Mrs Beeton books are great, as an historical record as well as for the recipes. My copy is published by Ward Lock, but it is quite old. You can find a lot of good game recipes here; Game To Eat Q Quote Link to comment Share on other sites More sharing options...
remytherussell Posted April 26, 2004 Report Share Posted April 26, 2004 There are a couple of game cook books on ebay. Search "game cookery" in books. RTR Quote Link to comment Share on other sites More sharing options...
Pigeon_decoyer Posted April 26, 2004 Report Share Posted April 26, 2004 I've just started a new way to breast of a pheasents, spread both the wings out, place one foot on each wing close to the body! Grap hold of the feet with both hands and pull! it will rip the pheasent in half and gut it at the same time and all you have to do from there is breast it of. Give it ago its realli easy! Quote Link to comment Share on other sites More sharing options...
Hammergun Posted April 27, 2004 Report Share Posted April 27, 2004 See the post re hanging and cooking under the recipes section. Quote Link to comment Share on other sites More sharing options...
eugene molloy Posted April 28, 2004 Report Share Posted April 28, 2004 Worlds simplest recipe for fezzies, and one of the best. A dish of mashed spuds should be on hand to mop the sauce up. INGREDIENTS Four pheasant breasts Eight bacon rashers, streaky for preference (Pancetta is just as good) Four teaspoons of green or red pesto Four fl oz thick cream A half pint of cider Pine nuts Salt and pepper METHOD Slit a pouch sideways in each of the breasts and put in a teaspoon (heaped) of pesto. Wrap each breast in two rashers of bacon and place in a roasting dish. Pour in the cider, cover with a good lid or foil and put into a preheated oven at 200 deg C. for about 30 minutes. Remove the breasts to a warm place and bring the juices to the boil and reduce in volume by a half. Turn the heat down and add the cream, stir, and season to taste. Serve the pheasant breasts on a warm plate and pour over the creamy sauce. Garnish with pine nuts and a few twists of black pepper Jobzagudden Eug Quote Link to comment Share on other sites More sharing options...
remytherussell Posted April 29, 2004 Report Share Posted April 29, 2004 Eug, sounds delicious. Gonna get the boss to take a couple out the freezer so we can have it tonight. MMMMM RTR Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted April 29, 2004 Author Report Share Posted April 29, 2004 Thank you very much genlemen. As usual, the advice here it top notch, will print it all out for the 'rottweiler' to digest. :thumbs: Quote Link to comment Share on other sites More sharing options...
eugene molloy Posted May 3, 2004 Report Share Posted May 3, 2004 Remy, Bon appetit! Eug Quote Link to comment Share on other sites More sharing options...
ollie Posted May 4, 2004 Report Share Posted May 4, 2004 Good recipe eug, just need to ask one question. Do you use sweet or dry cider? or does it matter? Quote Link to comment Share on other sites More sharing options...
eugene molloy Posted May 4, 2004 Report Share Posted May 4, 2004 Ollie, I don't think it matters a whole heap, I make my own which is pretty dry, but that's my taste. Regards Eug Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted June 6, 2004 Author Report Share Posted June 6, 2004 Quercus, Eugene and Roy. Thank you all for the replies and especially the link to the 'game site' LB Quote Link to comment Share on other sites More sharing options...
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