Chit Chat
There is currently 1 person viewing this thread.
Is the butcher likely to have one in 
sort by:
Show
per page
Replies: 33
|
By:
the game's up!
there is a piece of game pie stuck on the ceiling! |
|
By:
Marvellous Puff, Pastry
|
|
By:
 |
|
By:
 |
|
By:
crisp.....hold your horse until october. pheasant then ...the cheapest and best. after the arc,when jumping starts proper , i will post up the best , easy , pheasant receipe for all .
|
|
By:
Horse and Pheasant pie?
|
|
By:
very funny mince . i think i know your agenda though. apples actually .
|
|
By:
pheasant plucker
|
|
By:
No agenda windsor, just a love of pies
|
|
By:
i like pie
PIE!!! |
|
By:
£24 last weekend for a brace of grouse at my local butchers! Will wait a few weeks I think ...
|
|
By:
Cheers Windsor...Might be easier to post the address of a good butcher though
|
|
By:
I'm not a pheasant plucker
I'm a pheasant pluckers son and I'm only plucking pheasants 'til the pheasant plucker comes. |
|
By:
Pastry gives me indigestion.Can you get them without the pastry?
|
|
By:
 |
|
By:
£24 last weekend for a brace of grouse at my local butchers! Will wait a few weeks I think ...
Cheeky b*ggers probably get them free. Whenever I go shooting, I get a couple of brace, assuming we don't have a shocker. Any leftover birds go to the local butcher, and certainly the one in Hampshire charges nothing like that to customers, although it's normally pheasant and partridge. |
|
By:
Quite a few get buried back in. The reality is that people cant cook game. Which is sad, because it is good meat and has enjoyed very high welfare in life.
|
|
By:
I wouldn't shoot if that was going to happen.
The two places I shoot are farm shoots, not commercial. There's an understanding that you take birds, and actually use them at both. I'm sure that people do sometimes chuck them away, and I did with a brace of partridge once that I just didn't get around to using, but felt pretty bad about it. The commercial ops that plough them back into the ground make me feel distinctly uncomfortable. |
|
By:
So effectively you shot 2 birds for fun. You should feel bad about it.#
|
|
By:
Yep, don't kill what you will not eat. Further.....skin, degut and butcher.
|
|
By:
I shall go further.
Buddism sect. If you can capture and kill summat, skin it, gut it butcher it then eat it, it's ok. supermarket meat is like a piece of cheese, was it living? I eat meat, just what was said to me, with a view. |
|
By:
If you killed it then you should have put a crust on it.
|
|
By:
Looks like Flintoff & Morrisons will hook me up
 |
|
By:
Hello
 |
|
By:
any luck?
|
|
By:
Been eating partridge since Sept and pheasant since Oct. (Partridge season starts 1 Sept. and pheasant 1 Oct.)
Roasted a few brace of partridge and ate them cold, which I prefer. The key to roasting game is that they are not corn-fed like poultry, so have less fat. Therefore roast them with a knobs of butter on top to add fat. Season with freshly ground pepper for partridge and with just a little sage as well for pheasant. Some people recommend rosemary, but I find it buries the flavour of the game. Roast at 200C in a fan oven for 30 mins for partridge. Turn once during the roasting, and when you do so, cover with strips of fatty ham to improve the texture even more. Lidl smoked Black Forest ham is good. You can add the ham at the start, if you like, but it can end up burnt rather than crispy that way. Chuck in some bits of carrot and/or greens (e.g. turnip/swede leaves) into the melted butter during the turning-over operation for a real autumn feast. For hot dinners it's easier and less messy to buy breasts, though obviously a bit more expensive. At Taunton farmers market pheasant breasts are £1 each and partridge breasts 50p each. Excellent value compared to chicken, though occasionally with the partridge breasts you wonder whether a sparrow flew across the line of sight. Again, add a knob of butter to each breast and cover with fatty ham half way through. Roast at 180C in a fan oven for 20 mins for partridge and a little longer for pheasant, as the breasts are thicker. |
|
By:
have never tried cooking partridge at home, although there a big favourite of mine if I see them in a restaurant.
Think I might track some down for Sunday lunch if I can. |
|
By:
|
|
By:
what a great idea! I'll bring a bottle of Pomagne.
|
|
By:
I'm off to the livestock auctions at Melton Mowbray next Tuesday, Ye Olde Pie Shop makes cracking game pies
|
|
By:
that puts me in mind of Mrs Miggins' Pie Shop
|
|
By:
Fed roast pheasant to The Shoe off Racing UK and his girlfriend when they visited last month, Crisp77. That's my entertaining done for the decade.
|
|
By:
I don't think so, but I could check with the kitchen.
|
