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micky

Peel Or Pluck ??

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Most people who shoot seem to skin their birds now days , i never do ,i prefer to pluck as you get a lot more from a bird ,years ago a pheasant would feed a family of four

and the bones,gibblets and neck form the basis of a stew , i get a lot of birds nowdays and my wife makes roasts ,terrines, pate , and consomme does anyone else use the

entire carcass .

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Micky, you gave the secret away in your post when you mentioned "the wife".

There's the secret. You have a good woman to do all that cookery for you.

I used to have one but chucked her out ,so now I have to do all the shooting, preparing, cooking and (bloody hell) the eating, with the eating part helped by my daughter.

But, here in Ireland nearly every thing we shoot and eat is wild and to think that the skin left on adds flavour is usually a waste of time.

BUT, if I got ducks, pheasants or partridge off a driven shoot that's been corn fed I'll always pluck them.

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The "feet on the wings and pull up with the legs" method, skins and guts pheasant instantly. Just cut the wings off the clean breasts afterwards and extract the legs if you want them.

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I much prefer to pluck, I love crispy skin on a roast bird... That said sometimes it's a right pain so i'll skin them.

 

I find pheasants much easier to pkuck out as soon after death as possible, ideally when they are still warm

 

Ducks pluck a peice of piss.

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