cole 0 Posted October 13, 2008 Report Share Posted October 13, 2008 helped out on local shoot on saturday ,payment was a pheasant and a duck ,need some advise on cooking them nothing to fancy.are oven is electric fan assited thanks... Quote Link to post Share on other sites
sauer 2 Posted October 14, 2008 Report Share Posted October 14, 2008 depends on what your prefernces are and how much effort you wanna put in?? for easiness insted of plucking if you dont want to do that ...skin the breast of pheasant and remove it so its still on the bone like a heart shape clean it wrap in bacon and seasoning it with whatever you want....wrap loosely in tin foil and preheat to 200 degrees C bang it in for 20 mins. or remove breast so just like chicken breasts and pan fry.. duck. pluck breasts and remove with skin on but plucked....and pan fry quick n hot skin side down first with whatever seasoning you want. plenty methods for both depending what you fancy or how adventurous you wanna be......internet got loads o reciepes....gametoeat.co.uk shootingtimes.co.uk has some easy good receipes sauer Quote Link to post Share on other sites
cole 0 Posted October 14, 2008 Author Report Share Posted October 14, 2008 thanks for the advise Quote Link to post Share on other sites
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