Simoman 110 Posted January 31, 2007 Report Share Posted January 31, 2007 The only game I have caught and prepared is rabbit. Tomorrow I am hoping to gte a few pheasants but have no idea how to prepare them, i.e. plucking, gutting and cooking so any advice would be greatly received...... Quote Link to post Share on other sites
Yokel Matt 918 Posted January 31, 2007 Report Share Posted January 31, 2007 Piece of piss mate... sit on a chair with a bin between you legs to stop the feathers getting everywhere (or do it outside in a compost bit ect). short sharp plucking technique (pinch size clumps) away from the direction of feather lay until main body and legs are devoid of feathers. Cut the wings off close to the body as they are a waste of time. Singe over a gas hob to get the fluff off. Cut the head off, then cut along the back of the neck, stretch the skin back and tear the crop off and cut the neck off at the base. Stick your finger in the hole, hook it and rotate the bird to break the ligaments. Pinch the skin above the ass hole and cut between this and the parsons nose... stretch open and stick you hand in and pull all the guts out... cut the asshole away. Rinse inside and dab dry. Young bird - Roast @ 190c for 1hr with bacon over brest and 1/2 orange inside. Older bird - Caserole in red / white wine for 2hrs. Quater the bird, seal in butter and pour 1/2 pint chicken stock and 1 1/2 glasses red/ white. :tongue4: Quote Link to post Share on other sites
brokenleg 0 Posted January 31, 2007 Report Share Posted January 31, 2007 Hi Simoman. Plucking i'm afraid, is time consuming, but also quite theraputic. I have heard that you can dip the bird in scalding hot water, which makes the feathers easier to come off.(the opposite applies to salt water species) When you pull the feathers to pluck the bird, pull in the opposite direction that the feathers grow,with sharp tugs. If you start ripping the skin try grabbing fewer feathers. An alternative to plucking is to skin and remove the breast only. I only do this when i have lots of birds. To draw (gut) a bird. Cut from the vent (arse) up toward the breastbone,enough to get fingers/hand in and simply pull everything out. Give it a good wash out. At the other end you have the birds crop. Cut the head off and anything thats in the crop can be pushed out. Give this a wee wash too. As for cooking. The options are endless. My favorite way with Pheasant is to simply roast them. Salt and pepper. In the oven at 180 for 40 mins under tin foil. Take the tin foil off,baste in their own juices, then back in the oven for rouhgly 25 mins, or until the skin is crispy and the bird is a rich dark brown. Vary cooking times for the size of the bird. Bon appetite Stevie Quote Link to post Share on other sites
Simoman 110 Posted January 31, 2007 Author Report Share Posted January 31, 2007 Thank you for the advice, my mouth is watering at the prospect Quote Link to post Share on other sites
TOMO 24,843 Posted January 31, 2007 Report Share Posted January 31, 2007 same as evry one else mate , cant belive you havn't tried it . we had one on for sunday dinner , this last weekend. two cocks came down our back garden on wednesday whilst i was washing pots. nipped upstairs and got out the air arms air gun and shot one from the kitchen window then let it hang till sunday morning . BOOTIFULL TOMO Quote Link to post Share on other sites
The Ferret 0 Posted January 31, 2007 Report Share Posted January 31, 2007 I must admit, I find plucking a very boring affair. I skin mine, so that all the feathers come off with the skin. If roasting, I'll slap on some goose fat and layer with bacon. Never noticed any difference in taste by not cooking with the skin on. Ferret Quote Link to post Share on other sites
inan 841 Posted February 2, 2007 Report Share Posted February 2, 2007 Piece of piss mate... sit on a chair with a bin between you legs to stop the feathers getting everywhere (or do it outside in a compost bit ect). short sharp plucking technique (pinch size clumps) away from the direction of feather lay until main body and legs are devoid of feathers. Cut the wings off close to the body as they are a waste of time. Singe over a gas hob to get the fluff off. Cut the head off, then cut along the back of the neck, stretch the skin back and tear the crop off and cut the neck off at the base. Stick your finger in the hole, hook it and rotate the bird to break the ligaments. Pinch the skin above the ass hole and cut between this and the parsons nose... stretch open and stick you hand in and pull all the guts out... cut the asshole away. Rinse inside and dab dry. Young bird - Roast @ 190c for 1hr with bacon over brest and 1/2 orange inside. Older bird - Caserole in red / white wine for 2hrs. Quater the bird, seal in butter and pour 1/2 pint chicken stock and 1 1/2 glasses red/ white. :tongue4: Cant improve on your technique or cooking advice ,spot on!having a cock bird for sunday lunch eith spuds and greens ,just the thing after 5 or 6 pints of real ale ! Quote Link to post Share on other sites
Hob&Jill 258 Posted February 17, 2007 Report Share Posted February 17, 2007 How did you get on then? Quote Link to post Share on other sites
Guest Lurcherbitch Posted February 18, 2007 Report Share Posted February 18, 2007 I must admit, I find plucking a very boring affair. I skin mine, so that all the feathers come off with the skin. If roasting, I'll slap on some goose fat and layer with bacon. Never noticed any difference in taste by not cooking with the skin on. Ferret Yep i had to pluck two a week ago lost the will to live . Was worth the effort though, yummy :ok: Quote Link to post Share on other sites
Hob&Jill 258 Posted February 18, 2007 Report Share Posted February 18, 2007 I dont mind plucking, quite enjoy it to be honest lol. I like to see weather I can do it with no rips, I know, im sad! Quote Link to post Share on other sites
Guest Lurcherbitch Posted February 18, 2007 Report Share Posted February 18, 2007 I dont mind plucking, quite enjoy it to be honest lol. I like to see weather I can do it with no rips, I know, im sad! what area you in? will get them dropped off at yours in future Quote Link to post Share on other sites
Ossie 11 Posted February 18, 2007 Report Share Posted February 18, 2007 when it comes to roadkill birds, i skin. there's nothing more disheartening than plucking the whole f**king thing, only to find it's a lot more mangled than you thought it was ... shot birds however, i pluck. unless i only want the breast off, in which case sheer laziness becomes the order of the day, and i skin. Quote Link to post Share on other sites
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