Roadkill, for bloke.

mrbadexample

:hello: all,

Long time no see.

For a while now I've been thinking about trying to use some roadkill. I've seen the programmes on TV, where people actively cruise the highways and byways of our green and pleasant land, looking for things that have been run over; squirrels, pigeons, anything they can eat. This appeals to me.

I see roadkill fairly regularly, but I've never had the bottle to stop and have a closer look. I don't really know what I'm doing - i.e. how to tell what's ok and what's not.

Today I saw a pheasant at the roadside, and I couldn't pass up the opportunity. My main consideration was that it's flippin' freezing outside, so it's effectively been kept in the fridge, right?

I stopped and had a closer look. It seemed relatively intact. I poked it. It wasn't so intact that it leapt up and flew away. I picked it up. It seemed a bit cold and stiff, but otherwise pretty much ok (i.e. not squashed), so I put it in a carrier bag and into the car. I'm convinced this was a very recent kill. When I was holding it in the bag, I was sure I could feel a little residual heat from the body, and it loosened up a little. It wasn't board-rigid by any means. It was also bone dry, so hasn't had dew or frost on it as far as I can tell. So I'm pretty sure it met its fate this morning:



So, what do I do next?

Does it need hanging? If so, how long for? Where? I've got a shed, or a covered passageway at the side of the house. The shed might warm up a bit if it's sunny, but the passageway won't. Unfortunately the timing's a bit off, as I'm away for Easter from tomorrow early evening. Could it be hung until Monday when I get back? Or do I have to deal with it now?

I'm out tonight too, so would have to attend to it tomorrow afternoon. I've never plucked or gutted a bird so I don't really know what to do. I'm not particularly looking forward to it, but I'm not squeamish either, so quite prepared to do what needs to be done. Oh, and I've never cooked pheasant either. :rotfl:

Even though this is some way out of my comfort zone, I would like to be able to take it from roadside to plate all by myself. After all, this could be the start of things to come, and I do like a free lunch. :beer:

As always, a bit of Old Style help would be very much appreciated.

Cheers,
MBE

kittiej

Try looking up "what to do with pheasant roadkill" on the net and lots of stuff comes up.

Apparently it isn't necessary to pluck - instead just skin it from what one poster says.

You hang them from the neck and the longer you leave it the gamier it will taste supposedly.

I do not eat such things so cannot give informed advice

C_Mababejive

Travelling through Cumbria the other day, i saw at least half a dozen such birds aside the road. I can only assume they had come to grief in the high and cold winds. I did say to Lady Penelope that perhaps we should take a few on board and we could perhaps pan fry it in a Cranberry juis..she ,however demurred and prodded me to put my foot down.

Pink.

Try these threads for advice and ideas:

OSers please help with preparing pheasant!!

Pheasant recipes/suggestions?

I'll add this thread to one of those later.

Pink

booter

You may find this useful http://foodwaterandfire.ludlowsurvivors.com/panddpheas.html

Nodette

Oh boy - roadkill pheasant!

Firstly, I don't bother to hang our roadkill (yes, we've had plenty. Used to live out in the countryside).

There's a really, really easy way to gut and skin a pheasant that my hubby loves to do, so I'm guessing it's suitably bloke-ish for you. It might not work properly if your pheasant has been left a while, but you could try it and see!

GRAPHIC EXPLANATION COMING, so nobody read this if you're likely to faint at the mention of guts and gore.

First, YOU DO THIS OUTSIDE! You will be throwing guts around!

Basically, you lay the pheasant on its back. On the ground.
Then spread out the wings and stand on them, as close to the body as you can.
You grasp the legs and pull firmly and confidently. Not too wildly or it gets messy.
You will find this pulls the pheasant's head out through its bum, taking the guts with it.

... You're not squeamish, are you?

Anyway, this leaves you with a neatly skinned pheasant breast with two wings attached. Chop off the wings, and there you have it!

The legs and 'bits' go into a carrier bag and the bin (the legs can be a bit tough - but you could use them in a stew or for stock if you're so inclined. Just chop them off the gory bits.)

For a youtube video, go to https://www.youtube.com/watch?v=l6rJBe0X8TQ

As for cooking it....
Chop up an onion and as many mushrooms as you fancy. Put in the bottom of an ovenproof dish. Take the pheasant breasts off the bone and lay on top of the onions and mushrooms. Cover in a white sauce. Cook for half an hour or so. I can be more specific if you want.

lindseykim13

I always cook my pheasant a bit like turkey, the trick is to keep basting it in some butter. You need to keep it moist.
I'm always on the look out for roadkill-never see any that haven't been splattered though have to buy them from the farmers market! Then you have the joy of finding pellets in yout tea.
I'd love to hear how the pulling legs and head turns out lol
or you could do it this way
https://www.youtube.com/watch?v=Q0ddDzGGtiU&feature=endscreen&NR=1

Nodette

lindseykim13 wrote: »

I'd love to hear how the pulling legs and head turns out lol
or you could do it this way
https://www.youtube.com/watch?v=Q0ddDzGGtiU&feature=endscreen&NR=1

Well yes, that is another way to do it.
But not nearly as much fun....

floss2

Generally the "rule" with roadkill is that if the car in front hits it & doesn't stop, it's yours. The advantage with this is that you know how long it's been dead

BTW, pheasant curry is scrummy - just take the breasts off & use as any other meat with your usual choice of sauce & spices.

heavenleigh

floss2 wrote: »

Generally the "rule" with roadkill is that if the car in front hits it & doesn't stop, it's yours. The advantage with this is that you know how long it's been dead

BTW, pheasant curry is scrummy - just take the breasts off & use as any other meat with your usual choice of sauce & spices.

Last year my dad hit a rather large deer on the way to play golf.
Did an awful amount of damage to the front of his car, but it made the whole experience a little better when the driver behind him pulled up and asked if he could take it! Loaded it on his van and i'm sure had a lot of nice meals from it.

Maybe falsely, i have this thought in my head, if you hit something, you personally can't pick it up and take it! Clarification would be appreciated by anyone in the knowledge x

RAS

I have plucked and gutted pheasant the traditional way. Hung for anything up to a week before plucking (the longer you leave it the gamier it gets and the smeller it is to gut). The bird looks very fresh.

You will be fine hanging it in the passageway from tonight until you get back given the sort of weather we have at the moment.

Just remember that even if you deal with it tonight and are good at keeping the vent intact there will be a slight smell of offal. By Monday it will be a bit stronger, but it will be fine. Even after a week, a good wash in cold water clears it.

Personally I cannot see the point in freshly killed pheasant but find hanging for a week too long.

The quick route is fascinating but you are losing a lot of the carcass ats it leaves the breasts. If you want to extend the bird into stock and soups, then I would try to retrieve the legs and spinal column. if I had a lot of pheasant I had shot, the quick route would make sense.