Messymascot's faith in humanity and ginger safe haven

[Ducans elbow]

@blue1948 so now you are a pheasant pluckers son

 

[blue1948]

Scary looking hatchet that blue.

Someone has to say it.

I made the hunting knife from an old saw blade ! I need an axe for the firewood but it is much bigger than that one .

 

[Gwladysover]

Good morning all.
That must have been awful for you.

Not pleasant but over it now, thanks Anj

 

[Terrarian]

Hi guys, hope you're all well.

Had a bit of T luck again. Ordered a new air fryer as the last one conked out, not had it that long either. They sent me a microwave instead ffs lol had to order another air fryer as I was thinking of getting a new microwave anyway and got it a bit cheaper due to their mistake, small win there .

Have a good evening

 

[Terrarian]

I love pheasant, might be my favourite meat.

I bought some duck breasts, what is best way to cook them, is it skin down first?

 

[Armaghtoffee]

I love pheasant, might be my favourite meat.

I bought some duck breasts, what is best way to cook them, is it skin down first?

Skin down in a cold pan and gradually raise the heat to render down the fat. Flip them over when nice and crispy and around 2/3 cooked. Remember to rest them after as well.

 

[Barnfred 55]

Well this life throws up some twists and turns .We both love to eat pheasant ,I am sure I mentioned that there is a wild game shop near us that sells amongst other game pheasant and partridge fillets for about 30€/kg .We bought half a couple of years ago but when I saw that it was the breasts of about 15 birds I couldn't buy them again.
Anyway today after many times of trying they have agreed to sell us whole birds -I do have to prepare them myself but after relieving hundreds of fish of the innards I thought perhaps mister Google would help , sure enough there is a video .So we are getting four birds ( in for a penny....) for 40€ , we will get a pheasant liver paté as well .Where is the boy that couldn't touch a dead animal ? What has happened turning me into a butcher !
Photos to follow

Can't wait for the photos of you skinning and gutting a pheasant Blue.

Edit. Haha. I didn't have to wait very long

 

[Barnfred 55]

Skin down in a cold pan and gradually raise the heat to render down the fat. Flip them over when nice and crispy and around 2/3 cooked. Remember to rest them after as well.

Have to say I'm impressed AT. Surprised but impressed.

 

[Armaghtoffee]

Have to say I'm impressed AT. Surprised but impressed.

What surprises you Fred?

 

[Barnfred 55]

Here they are before and after ,I must say I did not enjoy one second of preparing them . Yes you do have to be aware with all game of the shot ,we have a different way of eating here -no joke- because we eat fish that have bones and wild game we have a sort of soft bite and chew that tells if there are foreign things that should not be eaten .We will get six plates from each bird so it is not expensive :-View attachment 241512View attachment 241514

Never cooked pheasant and the meat is a lot darker raw than I was expecting. Looks like rabbit.

 

[Armaghtoffee]

I made the hunting knife from an old saw blade ! I need an axe for the firewood but it is much bigger than that one .

Come the Zombie apocalypse you’ll be fine mate.

 

[Barnfred 55]

What surprises you Fred?

That you cook duck breast. I've eaten it in restaurants but never tried cooking it at home.

 

[Armaghtoffee]

That you cook duck breast. I've eaten it in restaurants but never tried cooking it at home.

Dead easy to cook really. The key is the cold pan to start or else you are left with a really fatty piece of meat. Salt the skin well to start to get it really crisp.

 

[blue1948]

Never cooked pheasant and the meat is a lot darker raw than I was expecting. Looks like rabbit.

We find that all game is dark and hare is even darker than rabbit ,I too am impressed with AT .

 

[anjelikaferrett]

Good morning all. Another drizzly day here in the North East. Last nights venture into the world of organised exercise was actually fun. My co-ordination still leaves a lot to be desired but I didn't pass out and bounced around waving my glow sticks (that is not a euphemism!) for the full hour. The person who taught the class was a larger lady which I found very refreshing and inspiring. She was super fit and cheerily told us that it was her third session of the day. I've already put my name down for next week. Gym in about an hour out for an early birthday meal out tonight and off to Liverpool tomorrow.