Serious shoulder injury on the way this weekend! Pheasant hunting both days, which means the freezer hopefully will be restocked. I have tried the white wine recipe, very nice. Any more suggestions for us to try?
Now then, here is a challenge, my neighbor in Sweden has a large hunt on which they shot an Elk last week. He has promised me a couple of kilo's of Elk meat, any recipe's out there?
You talking to me?
Don't know about Elk Ray,but at the weekend between the gammel dansk and the underberg you have to stand on one leg and recite rapidly and aloud " I'm not a pheasant plucker but a pheasant pluckers son and I'll pluck pheasants till the pheasant plucker comes " repeat get it wrong and Helle drives home.
Seed catalogues are responsible for more unfulfilled fantasies than the web and playboy combined . (after Michael Perry)
@ Seth
Ray, our favourite traditional Christmas Eve dish is pheasant done like this
Check out the Pheasant and Game category in the Recipes section of Fiona's blog for more options - see the left-hand column.
I do envy you being able to stock up on a shoot. We used to get maybe six every year from the great old boy who used to help F in the garden. Sadly, he retired two years ago. Up to then he used to get casual work as a beater every season and always handed F a brace or three.
I was curious about Elk meat and there are loads of options listed in Google. But for those who will never taste Elk or Bison I copied a few snippets from two of the online sources I found. Just for interest's sake:
Elk meat is a healthy alternative to red meats. It is a tender, fine-textured meat that is extremely low in fat and very healthy. It is as easy to cook other meats, and stays moist while cooking.
Bison or Elk meat is similar to beef and is cooked in much the same way. The taste is often indistinguishable from beef, although bison tends to have a fuller, richer (sweeter) flavor. It is not "gamey" or wild tasting. Bison and Elk is very low in fat, and cholesterol, and is high in protein, vitamins and minerals. Fresh cut Bison and Elk meat tends to be darker red and richer in color than many of the other red meats.
The lack of fat insures that Bison and Elk meat will cook faster. Fat acts as an insulator - heat must first penetrate this insulation before the cooking process begins. Marbling (fat within the muscle) aids in slowing down the cooking process. Since Bison and Elk meat lacks marbling, the meat has a tendency to cook more rapidly. Caution must be taken to insure that you DO NOT OVER COOK Bison or Elk.
Never knowingly underfed
But are the comments about cooking Elk (US) or Elk (UK & Europe)?
Elk US = Red Deer UK
Elk UK= Moose US
We discovered this a few years ago when we were told there were Elk roaming in a park in California, and we saw red deer!
blog: Devon Garden
Our little syndicate " posh name for a few regular guys who rear some pheasants -are having their first shoot on Saturday and although I am not going to the shoot itself, as they all have their own dogs to pick up, I am involved in the "apres shoot". I am making the soup for guns and beaters. We have the soup, bacon butties, mulled wine etc and it is a great afternoon, roaring fire and great company. But more importantly it marks the start of the freezer being filled with pheasants. Just fantastic.
Old teachers never die, they just lose their class
devongarden said:
But are the comments about cooking Elk (US) or Elk (UK & Europe)?
Elk US = Red Deer UK
Elk UK= Moose US
We discovered this a few years ago when we were told there were Elk roaming in a park in California, and we saw red deer!
I used to think that Elk were the same thing until I went to the US and saw them both but I thought they called Elk - Elk and Moose - Moose, maybe it is the Californians that are confused
You talking to me?
I know I should hang the birds, but we live in an Apartment in Copenhagen, (and Wife person is not happy about dead things hanging in the bathroom) very few places to hang.
Last time I shot a few, we marinated them for long enough so they were tender anyway. When your main address is the middle of the city, but you have a foot in the countryside, sometimes you have to compromise!
Just prepared a Hare which had been hanging on a nail outside our back door here in CPH, I would have left it longer, but one of the neigbours asked if our cat had died on the back stairs!
You talking to me?
Hanging pheasants merely turns meat to carrion ,done out of snobbery and meanness ,fresh I can eat a whole one length of hanging decreases appetite I have tried 3 week hung ones and you could feed 12 off it no one wants more than a mouthful
Seed catalogues are responsible for more unfulfilled fantasies than the web and playboy combined . (after Michael Perry)
danast said:
Do you not hang your pheasants for a few days, Ray. We always do.
You just want to make sure that they're dead.... shooting should be enough...bet you also draw and quarter them to make sure.........
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