Camping, Fishing & Eating Your Catch

[lutra]

Skin 'em, its quicker and far less messy.

Have you got any more tips, like how to stop them turning into a piece of rubber in the oven?

 

Ive just done one on gas mark 5 for 30 Min's and i just wish id done two then i could put them on my feet.

[bluerinse]

Have you got any more tips, like how to stop them turning into a piece of rubber in the oven?

 

Ive just done one on gas mark 5 for 30 Min's and i just wish id done two then i could put them on my feet.

 

 

Ok here is my confession, I am a trained chef.

 

The best way to cook pheasant is not to skin them but to pluck them; you need the skin to protect the meat if roasting.

 

To roast the pheasant, rub the skin in salt, stuff a few herbs in the bird, parsley and sage are good.

 

Make sure you have a very hot oven 220c, brush the bird with melted butter, and place the bird on a trivet (wire rack) in a roasting tin.

Place the bird in the oven for about 20 minuets, baste only once after 15 minuets. Take out and rest the bird for 10 minuets. You can then joint the bird or carve it.

 

The meat should still be pink, over cooking it will make it dry.

 

traditionally its severed with fried fresh bread crumbs, water cress and game chips (thin sliced potatoes that are fried) and a nice red wine sauce I deglaze the roasting tin with red wine add a little game stock (or beef if you don’t have game) and reduce.

 

It’s a great meal but you need a bird per person if you are carving it.

 

If you skin the bird then you should use it for casserole.

 

Hope this helps.

Edited October 14, 2008 by bluerinse

[Emma two]

Have you got any more tips, like how to stop them turning into a piece of rubber in the oven?

 

Ive just done one on gas mark 5 for 30 Min's and i just wish id done two then i could put them on my feet.

 

yes, seriously I have. While the acknowledged 'wisdom' is to pluck instead of skin in order for the flesh to be protected by the skin. i do 'em this way and they are quite excellent. Firstly steel yourself and hang 'em, the length of hanging time depends upon the time of year (temperature), in cold weather a good fortnight is best (before cringing at that notion be aware that Xmas turkey are killed in the early part of December a fresh killed bird would be awful, they just dont put that on the supermarket wrappings). Once the bird has hung enough gut and draw it, snip off the wings with shears, and the legs at the bottom joint, pull out the tendons with the feet as they tend to make the leg meat bitter.

 

Skin the carcass, if you can do a rabbit then you can do a bird. give it a wash out, coat it with a bit of oilive oil and season to taste, I use a sprinkling of black pepper, garlic and Chinese 5-spice (really)

 

Put it in the microwave, full power for 18n or so mins, dependant upon size, you can turn it over half way through, and at the end of the time stick a knife into the side of the breast that way you can see inside the check it's properly cooked, if it's not 'zap' it again for another few minutes.

Trust me its fantastic! let it go cold and carve, the carving is much easier without skin. the breast meat makes the best sandwiches in the world ever! and I take em' fishin with me, often the highlight of a bleak winters day on the water.

[lutra]

Thanks Bluerinse and Emma.

 

Actually the breast meat isn't to bad and Ive been handed some Tortilla wraps, so i should be able to sort some thing out.

 

Maybe i should just stop out of the kitchen.

[Vagabond]

Thanks...but no mention of real fish you will notice

 

Ah, but we've gotcha now, once you are weaned off scavenging luncheon meat onto delicious baked perch with ginger and spring onions, we will have you into barbel curries in no time.

[captain cojones]

Ah, but we've gotcha now, once you are weaned off scavenging luncheon meat onto delicious baked perch with ginger and spring onions, we will have you into barbel curries in no time.

LMAO!!!!

[Emma two]

Oh well.... got any hints on venison roasts?

:-)

 

I am about to take delivery of a whole deer (from Kevin the friendly gamekeeper from out the back) and it will be in haunches (and stuff). I've had some experience of making venison roasts... using trivets, tons of lard, bowls of water and silver foil, but have never really got a satisfactory roast that does not dry out after a few minutes out of the oven.

 

Casseroles are a different matter. I am a master.

 

Any tips appreciated (sod the topic).

 

MC

 

I think that the marinade is crucial. I use milk, rosemary, salt, pepper garlic and any which I have availiable, wash and chop the veg but dont peel it. but it in a big enough container to cover the meat, and put it in the fridge overnight, or outside if its winter.

Edited October 14, 2008 by Emma two

[yorkio]

Put it in the microwave, full power for 18n or so mins, dependant upon size, you can turn it over half way through, and at the end of the time stick a knife into the side of the breast that way you can see inside the check it's properly cooked, if it's not 'zap' it again for another few minutes.

Trust me its fantastic! let it go cold and carve, the carving is much easier without skin. the breast meat makes the best sandwiches in the world ever! and I take em' fishin with me, often the highlight of a bleak winters day on the water.

OK, so I'm probably going to be making a fool of myself here by falling for what everyone else has figured out is a colossal wind-up… but you're kidding, right? Microwave for nearly 20 minutes!? Surely not? Really?

[Emma two]

OK, so I'm probably going to be making a fool of myself here by falling for what everyone else has figured out is a colossal wind-up… but you're kidding, right? Microwave for nearly 20 minutes!? Surely not? Really?

 

No its not a 'wind up', and I confirm timings, 18m, you might get away with 15 for a small bird.

[Rusty]

No its not a 'wind up', and I confirm timings, 18m, you might get away with 15 for a small bird.

I'm with Yorkio on this, nothing survives a twenty minute microwave session without having spent the previous five days in the freezer, at least nothing that'll fit in a microwave. Might have to give this a try but I'm pretty sure I'll be forwarding an organic paperweight to Emma soon after .

 

Back on topic, I doubt the OP will take a microwave