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#1 dso88

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Posted 03 October 2011 - 07:11 pm

Just had a pheasent given to me anyone know any nice ways of cooking and what's the best way of plucking and gutting etc thanks

#2 craigyboy

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Posted 10 October 2011 - 10:06 pm

just cook it like chicken,put some streaky bacon over it,salt and pepper and bung it in the oven :thumbs: and the best way to gut and pluck it is...outside :thumbs: and if you dont like the taste of it,then next time put it in a curry :laugh:

Edited by craigyboy, 10 October 2011 - 10:08 pm.

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#3 carp man 1

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Posted 11 October 2011 - 11:04 am

just cook it like chicken,put some streaky bacon over it,salt and pepper and bung it in the oven http://www.thehuntinglife.com/forums/pub... and the best way to gut and pluck it is...outside http://www.thehuntinglife.com/forums/pub... and if you dont like the taste of it,then next time put it in a curry http://www.thehuntinglife.com/forums/pub...

:laugh: :laugh:

#4 Lab

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    Wasnt the carling....it was the tennents and the scrumpy.honest

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Posted 11 October 2011 - 11:17 am

Whatever you do dont over cook it.....it just goes dry and tasteless. As Craigyboy says get some bacon over it and that will keep it juicy. Either that you whip the breasts out and quickly pan fry with added herbs that you fancy........ :thumbs:

#5 judge2010

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Posted 11 October 2011 - 11:19 am

i think they always taste better poached off lab's game farm lol :thumbs:

#6 Lab

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    Wasnt the carling....it was the tennents and the scrumpy.honest

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Posted 11 October 2011 - 11:22 am

i think they always taste better poached off lab's game farm lol http://www.thehuntinglife.com/forums/pub...

I'd gut you like a fish if you come within 20 yards of the farm................ :D

#7 judge2010

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Posted 11 October 2011 - 11:28 am


i think they always taste better poached off lab's game farm lol http://www.thehuntinglife.com/forums/pub...

I'd gut you like a fish if you come within 20 yards of the farm................ http://www.thehuntinglife.com/forums/pub...
:icon_eek:
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#8 martnmagik

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Posted 11 October 2011 - 11:40 am

just cook it like chicken,put some streaky bacon over it,salt and pepper and bung it in the oven http://www.thehuntinglife.com/forums/pub... and the best way to gut and pluck it is...outside http://www.thehuntinglife.com/forums/pub... and if you dont like the taste of it,then next time put it in a curry http://www.thehuntinglife.com/forums/pub...

once youve plucked a fair few youll figure out its quicker and cleaner to skin them :yes:
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#9 jeppi

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Posted 16 October 2011 - 05:36 pm

just whip the breasts off mate lay the bird on the floor(on its back) open the wings and stand on them (tight up to the bird) and pull the legs and hay presto its skined and gutted in one just cut off the breasts and wrap in straky bacon and stick them in the oven :thumbs:

#10 jeppi

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Posted 16 October 2011 - 07:28 pm

or theres these you could try :thumbs: http://allrecipes.co...nt-recipes.aspx

#11 riggy

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Posted 18 October 2011 - 07:12 pm

cut the breast out an take the legs of an stick them in a stew :yes: it will be the best stew you would ever have :thumbs:

#12 The Duncan

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Posted 13 November 2011 - 11:42 pm

Oven roasted they are awesome.

plucking and gutting isn't as arduous as lazy b*****ds make out!
Pull all feathers out (a few mins per bird), slice through skin at bottom of breast bone and pull out guts.
Chop off head, rinse body cavity thoroughly.

Shove seasoned onion into body cavity and garlic, possibly some mixed herbs.
rub olive oil, then salt and pepper into skin (tasty skin mmmmmm!) and then lightly cover in streaky bacon.

Oven - 180 degrees, 45 mins. At 30 mins, take bacon off and roll, cocktail stick holds em like that, back in oven to finish.

Wife 'doesn't like' game, but doing the phessies this way with the usual roasties n trimmings (and the essential redcurrant jelly) saw her yumming it down and looking for seconds.
Girly shotgun coming up I reckon!

#13 slips

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Posted 17 November 2011 - 08:45 pm

i think the most inportent thing with pheasent is to let it hang for a week befor any think is done then when you cook it the meat is milk white

#14 dodger

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Posted 24 December 2011 - 08:45 pm

Oven roasted they are awesome.

plucking and gutting isn't as arduous as lazy b*****ds make out!
Pull all feathers out (a few mins per bird), slice through skin at bottom of breast bone and pull out guts.
Chop off head, rinse body cavity thoroughly.

Shove seasoned onion into body cavity and garlic, possibly some mixed herbs.
rub olive oil, then salt and pepper into skin (tasty skin mmmmmm!) and then lightly cover in streaky bacon.

Oven - 180 degrees, 45 mins. At 30 mins, take bacon off and roll, cocktail stick holds em like that, back in oven to finish.

Wife 'doesn't like' game, but doing the phessies this way with the usual roasties n trimmings (and the essential redcurrant jelly) saw her yumming it down and looking for seconds.
Girly shotgun coming up I reckon!

:thumbs:

#15 The Duncan

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Posted 25 December 2011 - 09:16 pm


just cook it like chicken,put some streaky bacon over it,salt and pepper and bung it in the oven http://www.thehuntinglife.com/forums/pub... and the best way to gut and pluck it is...outside http://www.thehuntinglife.com/forums/pub... and if you dont like the taste of it,then next time put it in a curry http://www.thehuntinglife.com/forums/pub...

once youve plucked a fair few youll figure out its quicker and cleaner to skin them http://www.thehuntinglife.com/forums/pub...

But I like the skin when it goes crispy ;)




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