Roadkill, for bloke.

mrbadexample

Thanks all. A quick update:

The pheasant hung in the shed for a week, in pretty low temperatures. I tried the pulling the feet method of skinning it, but it just tore the bird in half. Still, I eviscerated it, and retrieved the breast and legs. I trimmed off the meat that looked nicest - there was some that was bruised that I didn't use.

It wasn't a hugely pleasant job, but it wasn't too bad either, once I got stuck in. My butchery skills are, sadly, woeful. I feel that I wasted an awful lot, although not as much as if I'd left it at the roadside.

I found this recipe online, so this is for tea tonight:



It looks good, and it smells good, so I'll let you know later what it tastes like. :drool:

kittycat204

mrbadexample wrote: »

I tried the pulling the feet method of skinning it, but it just tore the bird in half.

Well done for giving it a go. Thanks for sharing the picture, hope it tastes as good as it looks.

Nodette

mrbadexample wrote: »

I tried the pulling the feet method of skinning it, but it just tore the bird in half.

Aww, what a shame. Maybe it needs to be done when the pheasant is relatively freshly killed? I don't like a very gamey taste, so I rarely hang it more than a day or two.

Anyway, I'm glad you managed to salvage something of it and make a very good-looking casserole. Did it taste as good as it looks?

(We still have venison roadkill in the freezer. I'm pretty sure the leg-pulling thing doesn't work with deer . . . not that we tried it!!)

mrbadexample

Nodette wrote: »

Did it taste as good as it looks?

Nope. It was much better. Absolutely gorgeous. :drool: