fse10 Posted November 4, 2022 Report Share Posted November 4, 2022 Don't shoot or cook many pheasants, is it best to trim off the yellow fat as think i read somewhere that it is not great to eat. Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 4, 2022 Report Share Posted November 4, 2022 17 minutes ago, fse10 said: Don't shoot or cook many pheasants, is it best to trim off the yellow fat as think i read somewhere that it is not great to eat. thats where the taste is.....when you make your gravy ...use the dripping out of the pan with the juice from boiling the lights....bit of gravy browning and some sweet sherry...chop the lights up (not the gizzard) and add to the homemade stuffing if too much fat ...spoon some off before making gravy... Quote Link to comment Share on other sites More sharing options...
Walker570 Posted November 4, 2022 Report Share Posted November 4, 2022 I trim the fat as to my taste it is not good. Leave it on and see how your taste buds react is the answer. Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted November 5, 2022 Report Share Posted November 5, 2022 10 hours ago, Walker570 said: I trim the fat as to my taste it is not good. Leave it on and see how your taste buds react is the answer. /\ This. Also, the fat tends to go rancid over time when frozen. Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 5, 2022 Report Share Posted November 5, 2022 it really does matter what the pheasant has been feeding on to gain its fat.....?? Quote Link to comment Share on other sites More sharing options...
hushpower Posted November 5, 2022 Report Share Posted November 5, 2022 Need the fat for self basting or if they have been well hung in mild / warm weather the fat could be spoiled / rancid Quote Link to comment Share on other sites More sharing options...
Krico woodcock Posted November 5, 2022 Report Share Posted November 5, 2022 Hard to beat a good fat pheasant, especially if it has been feeding on maize. Lovely yellow fat. Top class.. but most of pheasants I shoot, never have much fat on them. All game birds and ducks taste better with fat on them. And with ducks and woodcock, they really put on a good condition, layer of fat when the weather turns hard, frosty, Mallard and teal do be laden with fat, and woodcock lovely layer with two pucks either side of flanks.. as they say food of the gods!. Quote Link to comment Share on other sites More sharing options...
GingerCat Posted November 10, 2022 Report Share Posted November 10, 2022 I take the fat off, far better taste. If you cook it right it don't have enough time in the pan to go dry Quote Link to comment Share on other sites More sharing options...
gmm243 Posted November 12, 2022 Report Share Posted November 12, 2022 I trim it off,don't like it. I do the same with venison fat.Unless it is cooked on the bbq I find it gets very glarry and get congealed very quickly.Leaves a funny layer on the roof of my mouth. Shot a sika hind this morning and she was full of fat Couldn't see her kidneys they were totally encased. Quote Link to comment Share on other sites More sharing options...
oldypigeonpopper Posted November 16, 2022 Report Share Posted November 16, 2022 Hello, I leave a small bit of yellow fat on when I do pheasant in the slow cooker Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 16, 2022 Report Share Posted November 16, 2022 i like my pheasant roasted dry...then i do a nice gravy with / for it Quote Link to comment Share on other sites More sharing options...
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