Pheasant for Christmas

[Bob Buzzard]

My brother is coming to stay for Christmas and says he wants a peasant - I want turkey - might have to get both. Do they have fresh game at WR does anyone know?

[ed_pete]

http://williamrosebutchers.co.uk/?page_id=6

[steveo]

Try the butcher with no name at the Plough. He does good game and he has his own farm

[Muley]

Bob Buzzard Wrote:

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> My brother is coming to stay for Christmas and

> says he wants a peasant - I want turkey - might

> have to get both. Do they have fresh game at WR

> does anyone know?

I also want a peasant. To eat the scraps from our table after Christmas dinner and then do the washing up.

[steveo]

Ho ho ho

[Louisa]

I'm sick to death of all this snobbery. Peasant should be able to celebrate Christmas without fear of your brother wanting to eat them Bob. What the hell is going on?

Louisa.

[DulwichFox]

Limit amount of game meat eaten due to lead shot residue, it has been warned

Pregnant women and small children should only eat limited amounts of venison and game birds because of the health risks from lead shot in the meat, government advisers have said.

Enjoy.. :)

Foxy.

[Louisa]

Also fox, game meat has been shown to be considerably higher in saturated fats than other meat sources, leading to heart problems and high blood pressure. I've always found it a pretentious meat option regardless of healthy implications.

Louisa.

[DulwichFox]

Louisa Wrote:

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> Also fox, game meat has been shown to be

> considerably higher in saturated fats than other

> meat sources, leading to heart problems and high

> blood pressure. I've always found it a pretentious

> meat option regardless of healthy implications.

>

> Louisa.

I'm afraid I will have to disagree with you there Louisa.

Game is wild, natural and free range and if you are looking for something low in fat and cholesterol, game is a delicious and healthy alternative to many other red meats.

Results from research commissioned by the Game-to-Eat campaign*, suggest that there are real health benefits to eating game. Venison is high in protein, low in saturated fatty acids and contains higher levels of iron than any other red meat. Pheasant and partridge also contain a high level of iron, protein, vitamin B 6 and selenium, which helps to protect cells from damage caused by free radicals.

* Leatherhead Food International Research 2006

Foxy

[steveo]

Pheasant plucker

[Bob Buzzard]

Thanks for the advice - I sent wife to Waitrose this morning and she saw that they have pheasants there - so I'll get her to go back and get one as I can't be bothered queuing at WR next Saturday morning.

[ed_pete]

Note to self - ignore posts by BB in future.

[Huggers]

Flock and Herd, Bellenden Road.

[Seabag]

Partridge is my option

Such good value in more ways than cost

Trouble is some people can't cook game, it being a little different to their usual off the shelf fare

So rather than put their hands up they mock and scoff at the idea

Sad really, and to think people risked prison in the past to eat it

🍴

[DulwichFox]

I know a family so poor they have a Spider at Christmas..

.. but with 6 kids, at least everybody gets a leg..

Foxy

[lucy_n]

Hi Seabag,

I tried to cook partridge last night (roasted) and think I rather over did it! Do you have any good recipes you could share?

Thanks!

Lucy

[Seabag]

lucy_n Wrote:

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> Hi Seabag,

>

> I tried to cook partridge last night (roasted) and

> think I rather over did it! Do you have any good

> recipes you could share?

>

> Thanks!

> Lucy

Nigel Slaters recipe in principle

Pot roast pheasant/partridge with celery and sage. But you can put near anyfing that takes your fancy, mine being chorizo and baby potatoes, dry vermouth instead of wine

The thing is the leg takes longer than the breast, so brown the bird in butter on the legs and carcass back for a good 7-10 mins, only lightly browning the breast at the end. Then pot roast breast down in the vermouth and veg with a cartouche and lid over the top

Take out after 18 mins ,turn the burn and cur the skin that joins the legs to the bird a little, you'll see the pink flesh now. Whack back in the oven for 5 mins max

Take out and carve the breast of in one piece, slice through. Serve with the legs and veg and stock. Also game needs a little pinkness, it's essential in my opinion

The mistake is to try and treat game birds like roasting chickens

🍴🔥😙

Lastly how do I put this😳. Our gut needs to adapt to the different enzymes in game, so it challenges us at first. Go with it and the body adapts to cope. Nothing wrong with the bird, we may need to visit the bathroom a bit at first. #GameGuts

[Bob Buzzard]

Does anyone know how to make game chips? Are they different from just 'chips'?

[Townleygreen]

they're crisps not chips

[Seabag]

Bob Buzzard Wrote:

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> Does anyone know how to make game chips? Are they

> different from just 'chips'?

Chips that often look like crisps, but are still called chips

I think the classic decider is the lattice effect, but it's one of those 'who really cares' things

http://www.gastronomydomine.com/?p=51 Chips

http://www.greatbritishchefs.com/recipes/roast-grouse-with-game-chips-recipe 'Chips'

https://www.thecaterer.com/articles/330224/scottish-grouse-with-bread-sauce-and-game-chips-by-tom-kitchin Lattice crisp like chips

[Bob Buzzard]

Oh ok - so I could just get a bag of Tyrells to serve with the pheasant? I thought game chips were actual chips - thanks for the clarification.

[Sazzle30]

If this post isn't a p1ss take. You should ask for a hen pheasant as they have more meat on them. You'll need to roast in a pot with streaky bacon over the breast otherwise it's dry as anything.

Never had lead shot in venison either - usually shot one bullet to head or heart with a rifle. Also very healthy meat, low in cholesterol than other red meat.

Lead shot is common in partridge and grouse.

[Bob Buzzard]

Ok thanks - should I put it in a pot then put in the oven? Do you mean like a casserole pot?

[Seabag]

Bacon over the breast is called 'barding' btw

[Sazzle30]

Yes pop it in a casserole pot with lid on and the bacon on the breast - they don't take long to cook as they are small less than an hour- just check it like you would a chicken.

You'll end up with some fat in the bottom of the pot which is yellow in appearance, this is perfectly normal.

Now you've made me want a pheasant for Boxing Day