Gundog Training Forum

ips wrote: ↑Sat Oct 21, 2017 1:51 pm Ooh sounds nice, have passed link to Mrs ips . I only shoot em, I don't cook em

Go on man. Roll up those sleeves...

I do a mean omlette

ips wrote: ↑Sat Oct 21, 2017 8:47 pm I do a mean omlette

Man up, Ips.

To enjoy game at its best you need to understand and take account of its age. Young birds make good roasts and (breasts) pan fries but anything of dubious age or old cock pheasants in particular need long, slow stewing or braising. Then there’s the question of hanging. A few days to a week (some like to hang longer) helps to tenderise old birds in particular and develop that gamey flavour. I always hang hares. The loins make great pan fries regardless of age but if you’re stewing/jugging then long and slow.

Naj

What about duck.
After an invite to duck flighting on sat I now have two brace of duck which have been breasted. ?

Anything that has chicken breast in the recipe I substitute pheasant but not hung for long depending on the weather. Cooking needs slightly different timings but you soon learn to adjust.
Dedicated pheasant recipes - current favourite Valentine Warner's pheasant curry - he used a whole bird bones and all, I use just breasts and substitute game stock instead of water, "better than any takeaway" is the view of the younger members here and always requested on their visits home.
Potted pheasant is one of my favourites - recipe on the internet.
Venison - forequarters made into steamed puddings or casseroles, better cuts do anything you like with it offcuts burgers.
Pigeon - scared in a frying pan cut thin in a warm salad.
Mixed game - steamed puddings, casseroles or pies.
Personally not big on hare partly the taste and I rather like to see them running to test my dog's steadiness but shoot the odd one for my brother who loves them slow cooked.
Grouse - old birds casserole, young roast, don't get enough to experiment but did bring a load back last night from a trip north to see a friend who has better shooting contacts than me

Virtually anything can be smoked (venison forquarter excepted!!), Christmas day starter is usually a platter of smoked things that people have to guess what they are and rate them. Duck is the big winner but think grouse might be interesting.

If it helps the youngest member of the family once told us that she simply could not understand why anyone would eat rabbit - sadly my wife could not resist and instead of a knowing smile had to point out that the youngest member had eaten loads of tandoori rabbit with great gusto and had never thought to ask what it was. I am now quizzed at great length by youngest when she is unsure of something.

Has anyone eaten squirrel, never quite got to skin one which is a bit illogical and I feel I should give one a go?

Great info

What happens if you smoke venison forequarter out of interest? (unless like the political classes you don't inhale?)

Saul wrote: ↑Mon Oct 23, 2017 3:28 pm What happens if you smoke venison forequarter out of interest? (unless like the political classes you don't inhale?)

I must admit I haven't tried it but suspect that with the lack of fat and innate toughness it would turn into something resembling leather (you could chew but not swallow ) , pheasant is pretty good smoked and some of my mates prefer it to duck but for me duck is slightly better.