after a very poor days shooting yesterday I have a Pheasent and a goose to cook
so whats your favourite way to cook game birds??

A pheasant can be roasted like a chicken.A goose , if young ,can be roasted also .An older goose should be braised.I cut them up into about 12 pieces ,brown in hot oil,add chopped onion ,celery and carrot.To that you may also add wine, mushrooms ,or tomato. Since waterfowl is complemented by fruit ,chop up a flavourful tart apple ,or slice a lemon or other fruit to your taste.Simmer till done !

My favourite way with pheasant is to put some butter under the breast skin and roast fast and hot in the oven with some salt and pepper. I rarely wrap in bacon these days as many pheasants we shoot out of maize game crops are what supermarkets would call "Self Basting" (we call it fat!!)

I shot some pink feet a few weeks ago and plucked the breasts and crowned them off. I seared the skin side in a pan with a little butter then roasted for ten mins. n the pan I deglased with soe brandy and added a generous ammount of crabapple jelly. Pour the glaze over the birds and put back in the oven for a further 5-7mins.

If the glaze is too reduced in the oven dish it can be rescued with a little boiling water in to the pan and used as a gravy. I was really surprised how tender those geese were, bbut I had hung them for 9days in the chiller.

Rgds,
FB

I was writing yesterday the recipe but then I got busy so I'm going to put it here today.
A pheasant, some salt, butter, juniper berries and some GIN.
Put in oven in a pot covered by a lid to cook the pheasant distributing the juniper berries inside and arountd the pheasanyt in the pot and with alittleof GIN. If it is going to be too dry, wet it with some gin, not too much or it become bitter, and distributing the gravy again on it.

While cooking the pheasant, put in a hight plate a little of salt, milk and an egg, and dip two or three slice of sliced bread for any people. When the pheasant is near to be ready, fry in a pan with some butter the bread, until it is a little crusty near the edges.

Before serve the pheasant degrease the gravy near to completely, bring it at table and pour on the meat and bread.

Make me know if you like it

had the bird for tea last night, just wraped a few slices of bacon around it and some butter. wrapped in foil and in the oven for 45mins at 200oC, made some gravy and roast spuds fantasic flavour! Cant wait for Boxing Day to try the goose!

I would filet the breast meat off both, wrap the pheasant breasts in bacon and grill. Take the goose breast, split and insert cream cheese with a slice of jalapena pepper, close the split and grill.

With goose I prefer Guinness..