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I'm not a pheasant plucker....
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mochyn



Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales
PostPosted: Mon Dec 18, 06 1:39 pm    Post subject: Reply with quote
    

I took sally's advice and skinned them: worked really well. The breasts are now in the freezer and the other meaty bits are currently cooking in a pate. Along with chicken livers, bits of rabbit, pork, rum...

Lorrainelovesplants



Joined: 13 Oct 2006
Posts: 6521
Location: Dordogne
PostPosted: Tue Jan 16, 07 7:10 pm    Post subject: Reply with quote
    

Pheasants.
We have got pally with an old guy in the village. He regularly gets given a brace of pheasant, and cant use them all. So we said sort them out, gut them, pluck etc, and we'll give you a quid each.
Works a charm!
We now regularly swap pheasants for free range eggs.
He's a mine of information too.
Everyone happy - he feels he's making a bit, were getting info and a decent meal, AND THE KIDS LOVE IT!(We thought we'd have to disguise it, but no, they love it as a treat!)

Lorraine

mochyn



Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales
PostPosted: Wed Jan 17, 07 11:19 am    Post subject: Reply with quote
    

We ate them at the weekend: pheasant breasts casseroled with mushrooms in a whitish sauce. Yummy!

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