Well after a cracking shoot on Saturday gone,i prepared my partridges last night. Some have gone in the freezer, a brace has gone to a mate and i put another brace in the fridge for use tonight. So tonights evening meal is quite a simple one. Partridge being a really tasty bird to eat,its best not to cover them in too many flavours i think. So its roast partridge on a bed of stir fried Savoy cabbage with Onions and smoked Bacon with a Port reduction. Yum Yum
ATB,
Pat
Tonight's tea
Tonight's tea
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Beretta Urika 2 12g Auto
243 howa 1500, 3-12x50 Zeiss, Wildcat mod
Sako Finfire 22lr
CZ 452 Varmint 17HMR
AA S410 carbine 177
HW 77k SFS stage 2 177
Re: Tonight's tea
I've not eaten Partridge Pat, but that sounds real tasty mate
AA s410K .177
BSA R10 .177 Super carbine. (Blacky)
BSA R10 .177 Super carbine. (Blacky)
Re: Tonight's tea
Partridge is indeed good to eat fresh. Even better in a pie with Nutkin. I don't subscribe to the hanging the game malarkey.
“It's the Indian, not the arrow"
Re: Tonight's tea
I'd definitely give a thumbs up for the partridge as very good eating but I would like to pose a question to Raj (or indeed anyone else that had any culinary success with them) namely what in the name of all that's holy is the trick in making squirrel palatable? I've tried various recipes over the years but the end result invariably goes to the dog I consider myself to be a reasonably competent cook but I've either never quite got it right or I simply don't like squirrel! I like to eat as much of what I shoot as possible but I'm rapidly losing my patience as far as tree rat "haute cuisine" goes
The first principle is that you must not fool yourself and you are the easiest person to fool
Re: Tonight's tea
1. Go for young animals. Same applies for rabbit really.
2. Don't overcook.
3. Use plenty of butter/olive oil and lightly fry first to seal the meat. Then cook gently on low heat for a longer time rather than high heat for a short time.
Sous vide helps if you like that sort of thing.
Finally, be liberal with the flavouring agents like herbs and spices.
2. Don't overcook.
3. Use plenty of butter/olive oil and lightly fry first to seal the meat. Then cook gently on low heat for a longer time rather than high heat for a short time.
Sous vide helps if you like that sort of thing.
Finally, be liberal with the flavouring agents like herbs and spices.
“It's the Indian, not the arrow"
Re: Tonight's tea
Raj wrote:Finally, be liberal with the flavouring agents like herbs and spices.
So it might not just be me then, they're naturally bland
The first principle is that you must not fool yourself and you are the easiest person to fool
Re: Tonight's tea
Partridge is indeed a lovely game bird to eat Gordon. In fact i much prefer them to Pheasant. However for me Woodcock is the best of the lot.
Raj, i do hang all my game birds for around 2-4 days and no more. I find, particularly with Pheasant that it does improve the flavour over a freshly shot bird but it all comes down to personal taste and preference.
On the subject of Woodcock the traditional way to roast the bird is with the inards intact!! When the bird is cooked the cooked inards are then spread on toast and served with the bird. I pass on that one!!! not for me.
Tonights tea was yummy by the way Could'nt resist a large glass of port to wash it down with. Seemed a shame not to have a glass when i had it out to cook with
ATB,
Pat
Raj, i do hang all my game birds for around 2-4 days and no more. I find, particularly with Pheasant that it does improve the flavour over a freshly shot bird but it all comes down to personal taste and preference.
On the subject of Woodcock the traditional way to roast the bird is with the inards intact!! When the bird is cooked the cooked inards are then spread on toast and served with the bird. I pass on that one!!! not for me.
Tonights tea was yummy by the way Could'nt resist a large glass of port to wash it down with. Seemed a shame not to have a glass when i had it out to cook with
ATB,
Pat
Ceaser Guerini Magnus Sporter 12g
Beretta Urika 2 12g Auto
243 howa 1500, 3-12x50 Zeiss, Wildcat mod
Sako Finfire 22lr
CZ 452 Varmint 17HMR
AA S410 carbine 177
HW 77k SFS stage 2 177
Beretta Urika 2 12g Auto
243 howa 1500, 3-12x50 Zeiss, Wildcat mod
Sako Finfire 22lr
CZ 452 Varmint 17HMR
AA S410 carbine 177
HW 77k SFS stage 2 177
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Re: Tonight's tea
Pat...pass the port
BBF
BBF
Did I mention that I'm the only one to have attended EVERY meet since we started
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