Taste of birds
#12
RE: Taste of birds
The best way to field dress a pheasant is to make a small slit between the breast and ass and just reach in and grab the big knot (gizzard) and pull. Put a couple ice cubes in the cavity or if hunting in the snow just stuff a snow ball up there. The pheasant being cooled down quickly is what preserves the flavor. Gamey, no, but there is a "wild" taste to all small game and to me it tastes GREAT!
Here's a nice recipe
ingredient list:
pheasants (2 or 4)
bacon
green peppers
onions
mushrooms
wostershire sauce
garlic powder
salt
pepper
Bone the pheasant and cut meat into one inch chunks. Soak pheasant chunks in worstershire sauce for 24 hours. cut green peppers, onions and mushrooms into 1 inch chunks. wrap bacon around pheasant chunks and hold with toothpick. Alternate pheasant chunks, onion slices, green peppers and mushroom slices on a kabob stick. Very lightly sprinkle with garlic powder, salt and pepper and grill over charcoal until pheasant is done. Make allot of kabobs and have a party - it will be the hit of the party.
marty-il
Here's a nice recipe
ingredient list:
pheasants (2 or 4)
bacon
green peppers
onions
mushrooms
wostershire sauce
garlic powder
salt
pepper
Bone the pheasant and cut meat into one inch chunks. Soak pheasant chunks in worstershire sauce for 24 hours. cut green peppers, onions and mushrooms into 1 inch chunks. wrap bacon around pheasant chunks and hold with toothpick. Alternate pheasant chunks, onion slices, green peppers and mushroom slices on a kabob stick. Very lightly sprinkle with garlic powder, salt and pepper and grill over charcoal until pheasant is done. Make allot of kabobs and have a party - it will be the hit of the party.
marty-il