UKC

I'm after delicious recipe suggestions for the majority of an unfortunate bird (fresh, not hung). Shoot away.
jk

In reply to jkarran:

Have you checked you're lights? You won't have much left to cook it with once you've repaired your car. Bloody birds have cost me £270 in the last few years!!

In reply to jkarran:

Don't eat it if the shit bag has burst

In reply to Father Noel Furlong:

Nice clean hit on the bonnet and all in one piece so... casserole or something more interesting?
jk

In reply to jkarran:


Coq au van?

In reply to jkarran:

Confit with lots of butter, couple of Bay leaves and a handful of black peppercorns. Also good done in the oven with cider and apple chunks, after cooking make a sauce with the cooking liquid and cream.

In reply to jkarran:

Just a reminder that if YOU hit and picked it up you are then guilty of poaching. For a small consideration I'll not breath a word. My usual fee is a bottle of decent brandy

In reply to aln:

If there are skin wounds, open fractures or internal damage, I usually just take off the breast meat rather than risk the whole (?contaminated) bird, though I guess even contaminated it's probably still safer than if it was stuffed full of lead.

Then wrap in bacon and do with Cider/apple => cider sauce as per aln above.

In reply to jkarran:

So apples and cider seem popular. Any other suggestions?
jk

In reply to jkarran:
Try to get a rabbit to casserole it with. Don't run it over it unless you are aiming for a pate starter.

In reply to Dave Garnett:

I'll see what I can do and the dog's always keen but it's not really rabbit season yet.

jk

In reply to jkarran:

ive tried pheasant roadkill a few ways, the nicest was casserole with some red wine.
id not leave roadkill to hang either, although once I got one with head trauma only and hung it for 3 days then roast it, served with a tart jelly lie blackcurrant

In reply to ow arm:

The last clandestine pheasant I cooked I jointed into 8, seared in far too much butter, then braised low-and-slow with sausagemeat meatballs, beer, and one or two juniper berries, for a carbonnade-style stew.

The last above-board pheasant I cooked was peeled, not plucked, smothered in herb butter (thyme and sage from the windowsill), wrapped entirely in thinly-sliced then stretched-out streaky bacon (drag it across a chopping board with the flat of a knife), and roasted hot-and-fast.

In reply to Pete Houghton:

its definately easier to peel / skin it and it makes it easier to see injuries to the flesh too