marsh man Posted November 25 Author Report Share Posted November 25 50 minutes ago, ditchman said: partridge breast is very light in colur......... Look John....make it easy for you..... get your pheasant DONT SKIN IT pluck the legs and thigh and breast..(chop the end of tye legs off) fry in pan until they start to go brown put in slow cooker.(which is already hot because you turned it on 20 mins before hand) chop an onion up and lightly fry add a stock pot chicken/red wine stock pot/or vedge pot to the pan with 1/2 cup of water and swill about... pour juice into slow cooker get a powder chicken casserole mix (from all supermakets) follow the instructions on the packet pour nearly all in cooker add chopped carrots cook on max for 2 hours and check....and taste...............do some green vedge and mash ..... enjoy...............follow these instructions and you will get something VERY acceptable.......if you dont do it as per instructions we will all come round and smack yer bottom.. THANKS for all that , I can see me spending more time looking for the ingredients in the super market than some of the staff who work there , but you know us Cobholm bois I will succeed where others fail to tread Who is likely to smack my bottom if I don't come up with the goods Simon? , I take it the Jordon thread is finished now and she is no longer available as the plaster on her body parts took longer to set than expected Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 25 Report Share Posted November 25 27 minutes ago, marsh man said: THANKS for all that , I can see me spending more time looking for the ingredients in the super market than some of the staff who work there , but you know us Cobholm bois I will succeed where others fail to tread Who is likely to smack my bottom if I don't come up with the goods Simon? , I take it the Jordon thread is finished now and she is no longer available as the plaster on her body parts took longer to set than expected when you do the breast leave the bone in and the skin and fat....might be better off with a hen bird ... Quote Link to comment Share on other sites More sharing options...
oldypigeonpopper Posted November 25 Report Share Posted November 25 Hello, In my slow cooker I boil water first then add a heaped table spoon of gravy so it is half full of hot gravy water then add veg / lambs liver and onion, cook over night , about 3 pm, use a big strainer spoon to take out contents and some gravy water to make Ah Bisto, pour over dinner and eat , it tastes ok for me, Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 25 Report Share Posted November 25 29 minutes ago, oldypigeonpopper said: Hello, In my slow cooker I boil water first then add a heaped table spoon of gravy so it is half full of hot gravy water then add veg / lambs liver and onion, cook over night , about 3 pm, use a big strainer spoon to take out contents and some gravy water to make Ah Bisto, pour over dinner and eat , it tastes ok for me, excellent way an' all...........you can do things in slow cookers so many ways...... the recipe i have surgested to Marshman is super simple and should start him off on the road to redemption.......... at the moment he is cooking like a bloody neandertol....he is proberly cutting meat up with a bloody flint ...at best a saxon fishwife Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted November 26 Report Share Posted November 26 7 hours ago, ditchman said: excellent way an' all...........you can do things in slow cookers so many ways......the recipe i have surgested to Marshman is super simple and should start him off on the road to redemption..........at the moment he is cooking like a bloody neandertol....he is proberly cutting meat up with a bloody flint ...at best a saxon fishwife You say the nicest things about people. Quote Link to comment Share on other sites More sharing options...
oldypigeonpopper Posted November 26 Report Share Posted November 26 10 hours ago, ditchman said: excellent way an' all...........you can do things in slow cookers so many ways...... the recipe i have surgested to Marshman is super simple and should start him off on the road to redemption.......... at the moment he is cooking like a bloody neandertol....he is proberly cutting meat up with a bloody flint ...at best a saxon fishwife Hello, Yes but have to confess the Veg is oootttaa tin 🤔 Quote Link to comment Share on other sites More sharing options...
marsh man Posted November 26 Author Report Share Posted November 26 3 hours ago, TIGHTCHOKE said: You say the nicest things about people. Tell yer Dave I just can't win , he know I am very vulnerable and my feeling are very easily hurt , much more of talk like that and I can see me requesting some Yellow cards to be issued out I am now going into my garage to prepare a nice Hen Pheasant for the cooking pot ( see I even got the sex of the Pheasant right ) and then follow the master chef recipe , if this fail I will ring up some people ( from high places ) who I know in the Sandringham area and his days of going into his local co-op could be drawing to a close Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted November 26 Report Share Posted November 26 11 minutes ago, marsh man said: Tell yer Dave I just can't win , he know I am very vulnerable and my feeling are very easily hurt , much more of talk like that and I can see me requesting some Yellow cards to be issued out I am now going into my garage to prepare a nice Hen Pheasant for the cooking pot ( see I even got the sex of the Pheasant right ) and then follow the master chef recipe , if this fail I will ring up some people ( from high places ) who I know in the Sandringham area and his days of going into his local co-op could be drawing to a close He's a NASTY man, send the BOY's round. Quote Link to comment Share on other sites More sharing options...
marsh man Posted November 26 Author Report Share Posted November 26 8 minutes ago, TIGHTCHOKE said: He's a NASTY man, send the BOY's round. He might just be having a bad day after finishing off the Red wine from his latest outer Mongolia recipe , so we will play it by ear rather than make a hasty decision that I might regret . Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 26 Report Share Posted November 26 1 hour ago, marsh man said: Tell yer Dave I just can't win , he know I am very vulnerable and my feeling are very easily hurt , much more of talk like that and I can see me requesting some Yellow cards to be issued out I am now going into my garage to prepare a nice Hen Pheasant for the cooking pot ( see I even got the sex of the Pheasant right ) and then follow the master chef recipe , if this fail I will ring up some people ( from high places ) who I know in the Sandringham area and his days of going into his local co-op could be drawing to a close MY GOD JOHN YOU NEED TO GET A JOB IN GOVT' you can identify the sex of a bird.......are you sure it is a hen or is it a male bird identifying as a hen ...............you have to be so careful now-a-days..... Kier Starmer will be calling you forward as an expert witness Quote Link to comment Share on other sites More sharing options...
marsh man Posted November 26 Author Report Share Posted November 26 5 hours ago, ditchman said: MY GOD JOHN YOU NEED TO GET A JOB IN GOVT' you can identify the sex of a bird.......are you sure it is a hen or is it a male bird identifying as a hen ...............you have to be so careful now-a-days..... Kier Starmer will be calling you forward as an expert witness I am getting things ready for cook in session , most likely will be having it Friday or Saturday , we are out again Saturday so I will be able to replenish the game . There you go . Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 26 Report Share Posted November 26 well done boy ...you are 3/4's there already.....what have you done with the thighs ? Quote Link to comment Share on other sites More sharing options...
marsh man Posted November 26 Author Report Share Posted November 26 (edited) 31 minutes ago, ditchman said: well done boy ...you are 3/4's there already.....what have you done with the thighs ? Stuck them in the bin , the Pheasant have been hanging up since the last shoot , no problem last week when it was bitterly cold but this week have turned milder and that would make the legs taste a bit gamey . I have still got a plucked Partridge and a good Mallard I got last night so the breasts are all I can now handle and leave the thighs for the younger members , hang on I am beginning to side track yet again When you stick them in the frying pan , do you use oil or beef dripping ? Edited November 26 by marsh man Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 26 Report Share Posted November 26 48 minutes ago, marsh man said: Stuck them in the bin , the Pheasant have been hanging up since the last shoot , no problem last week when it was bitterly cold but this week have turned milder and that would make the legs taste a bit gamey . I have still got a plucked Partridge and a good Mallard I got last night so the breasts are all I can now handle and leave the thighs for the younger members , hang on I am beginning to side track yet again When you stick them in the frying pan , do you use oil or beef dripping ? either or......what you are doing is searing the outside and the fat to convert it into sugar..so you only do it for a little while so the outside is looking brown and the inside will still be raw.... then partialy fry your onions which will do the same thing..add a bit of water and boil it then add a stock pot of your choice...simmer/boil it then add to the pot...and the chopped carrots and mix up you sauce with 300ml of cold water...give it a damn good stir and pour into slow cooker...... cook for 2 hours .....DONT KEEP LIFTING THE LID AND CHECKING....YOU NEED TO KEEP THE HEAT IN.....after an hour or so prod the meat to check it is starting to get tender..give it a stir ...return the lid.... are you with me ? Quote Link to comment Share on other sites More sharing options...
marsh man Posted November 26 Author Report Share Posted November 26 4 minutes ago, ditchman said: either or......what you are doing is searing the outside and the fat to convert it into sugar..so you only do it for a little while so the outside is looking brown and the inside will still be raw.... then partialy fry your onions which will do the same thing..add a bit of water and boil it then add a stock pot of your choice...simmer/boil it then add to the pot...and the chopped carrots and mix up you sauce with 300ml of cold water...give it a damn good stir and pour into slow cooker...... cook for 2 hours .....DONT KEEP LIFTING THE LID AND CHECKING....YOU NEED TO KEEP THE HEAT IN.....after an hour or so prod the meat to check it is starting to get tender..give it a stir ...return the lid.... are you with me ? Yes it is all locked in the memory bank , I will show you the end result , duck will be next on the agender , the last one I done was very , very , very tough , and that is tough Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 27 Report Share Posted November 27 8 hours ago, marsh man said: Yes it is all locked in the memory bank , I will show you the end result , duck will be next on the agender , the last one I done was very , very , very tough , and that is tough when you are using the cook in sauce.....if after an hour it is becoming too thick ...add a bit of boiling water to thin it down a little bit ... Quote Link to comment Share on other sites More sharing options...
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