Soldato
I love Game...I'm just too lazy to go to the local place to buy it (Plus I don't have a car at the moment so it would take HOURS to get there)
- Pea0n
- Pea0n
Cooking pheasant (and other well hung game birds)
- Thread starter Jonny69
- Start date
Aha, I'd forgotten about that. First reply as well, how embarrassing
Soldato
does anyone know of any good shops for game in the West Yorks/Rossendale/Oldham/Rochdale kind of area? There are quite a few farm shops but i've still yet to stumble accross any that sell game, and I'd really like to try pheasant. I had goose last year at a relatives and liked that quite a lot.
Soldato
lol at "well hung" 
Associate
- Joined
- 9 May 2005
- Posts
- 448
I help out on organised shoots at the estate near me, the "beaters" normally take what they want from the game cart. Which is nice.
Soldato
If it's strong tasting, does that lend itself to potting, pate or something like that?
Just thinking aloud and guessing!
Just thinking aloud and guessing!
Associate
My mother just used to put bacon on pheasant and slap it in the oven, tasted good too me. 
Soldato
Yea, you can pot, pate, and terrine pheasant with great success.
Make a game terrine, one of my most favorite starters.
We usually just cut breasts out of the birds, theres not much else really worth digging around for.
I'm a casserole man myself just add all the meat and also add bacon and bangers. Pigeon is rather rich and isn't recommended to eat more than 2 breast at a sitting, but I did manage 6 once in a pigeon, liver, heart and sauseage casserole, it was too good to stop
We usually just cut breasts out of the birds, theres not much else really worth digging around for.
I'm a casserole man myself just add all the meat and also add bacon and bangers. Pigeon is rather rich and isn't recommended to eat more than 2 breast at a sitting, but I did manage 6 once in a pigeon, liver, heart and sauseage casserole, it was too good to stop
Last edited: