phesants 1st november

ferrete

i was wondering what way you guys prepare your birds after they are shot do you hang them? if so for how long and what way etc any tips on cleaning etc and cooking welcome. thanks in advanced

Antoennis

ferrete wrote: »

i was wondering what way you guys prepare your birds after they are shot do you hang them? if so for how long and what way etc any tips on cleaning etc and cooking welcome. thanks in advanced

Yap usually hang them for at least 3 days maybe longer depending on weather. As for cleaning and cooking tips you'll find some usefull information here

ferrete

yea but do i skin or gut these animals before i hang them etc??

Antoennis

As it says on the video? Did you watch it? Hang for around 3 days depending on your taste and weather and then gut-skin etc

Genghiz Cohen

It's amazingly easy to pluck a freashly shot bird. Maybe save some effort later and pluck right after shooting it.

ferrete

thanks so if you were going to hang it then you wouldnt gut it first i take it

Tackleberrywho

ferrete wrote: »

thanks so if you were going to hang it then you wouldnt gut it first i take it

Some say yes, some say no.

I clean it out and pluck it straight, makes it much cleaner and easier to do when fresh.

ferrete

then do you hang it after you do that

Tackleberrywho

ferrete wrote: »

then do you hang it after you do that

I leave it on a plate in the fridge for 48 hours or more, an old phezzie is a tough bird

http://honest-food.net/wild-game/pheasant-quail-partridge-chukar-recipes/how-to-pluck-a-pheasant/

blackstairsboy

I usually hang the entire bird (giblets still in and not plucked) for a few days. It all depends on the day the bird was shot cause I am not at home the whole time and the family is under strict instructions not to eat pheasant when Im not at home:D:D:D:D:D
For preparing the bird I pluck the entire bird ( not totally neccesary but makes it easier) whip off the head and wings. I then remove both breasts by slicing along the breast bone. This leaves you with two fillets of meat (should serve two) The legs are also removed and the tendons pulled out with a pliers. Now I am no Gordon Ramsay or Hugh Flippin-Eatsitall :D but I fry the legs as a tasty starter and then roast the breasts. I usually tie the two breasts together and place stuffing between them kinda like a sandwich. I find this an easy tasty and unwasteful way of cooking pheasants.

deeksofdoom

Tackleberrywho wrote: »

I leave it on a plate in the fridge for 48 hours or more, an old phezzie is a tough bird

http://honest-food.net/wild-game/pheasant-quail-partridge-chukar-recipes/how-to-pluck-a-pheasant/

I thought you didn't eat shot birds because of the lead content, now your giving out recipes, whats going on Tack?:rolleyes:

Tackleberrywho

deeksofdoom wrote: »

I thought you didn't eat shot birds because of the lead content, now your giving out recipes, whats going on Tack?:rolleyes:

For the pot I use winchester lead coated copper shot €25 a box, but I only shoot a couple of birds a year.

I could not be bothered plucking an old phezzie for a small amount of meat, I just do it for tradition