Incoming pheasant!

Incoming pheasant, driven pheasant shoot

Incoming pheasant, driven pheasant shoot

7 Comments

  1. Reminds me, we need to get some more pheasant in. We haven’t eaten that much this winter, normally we have them roasted most weekends during the game season. The taste has not been so great this year, not sure whether it has been the odd weather last year or the fact they were shot early on in the season. I believe the taste improves with birds shot late in the season.

    Reply

      1. Have you not noticed or do you not eat much Pheasant? Mind you the conditions up there will be totally different to down here.

        My wife told me the that the butcher confirmed that birds shot later in the season have more flavour.

      2. I wouldn’t like to guess how much pheasant I’ve eaten over the years, it’s a lot! Thinking about it I haven’t eaten much this season although I’ve had everything else. It is a point worth remembering for next season, will be interesting to compare the flavour.

  2. I’ve been trying to pursuade a few of my work colleagues to try game. Many of them are from urban/city backgrounds and have never tried it. I gave a Pheasant and Wood Pigeon to a female colleague to try over Christmas and had prepared her for the fact they’d be strong flavoured compared to the supermarket chicken etc that she was used to.

    I was therefore surprised that she came back saying how lovely it was and that the pheasant wasn’t that much stronger in flavour than chicken!! EEK! I have to agree though that the birds we’d eaten from the same shoot as the ones I gave her also didn’t taste that strong flavoured, shot in the first week or so of the season. She did however agree that the Wood Pigeon was very strong in flavour but she liked it and would buy again. So I have managed to convert at least one colleague to buying game in future🙂

    I’m still working on the rest of the urbanites….

    Reply

    1. Pigeon is one of my favourites! It is so versatile and can be cooked along with a host of different flavours. Well done on the conversion, so many people should give it a try and let their taste buds speak for themselves. I don’t know what it is, it’s as though people have a fear of it trying/eating game. We know is low in fat, organic, wild and fresh with flavour – you can’t say that about most supermarket chickens, can you?

      Reply

      1. I’ve been eating game since I was 23 years old. When I first moved out of home I rented a remote little cottage in rural Hampshire. My next door neighbour was a gamekeeper for the local estate and he got me into game. He used to drop rabbits off at my cottage all the time. From the age of 24 I’ve had Pheasant/Venison/Rabbit for every Christmas dinner. Not eaten Turkey for Christmas for over 20 years now🙂 Also the first solid food that both our youngest daughters had was actually pheasant and both girls adore game.

        My wife does a fantastic Wood Pigeon casserole, usually four pigeons slow cooked whole in white wine and vegetables in the Rayburn for a few hours. The meat literally falls off the carcass and is so tender.

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