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Discussion Starter #1
Hey,

Got my limit the 1st day, got 2 the 2nd and 2 on the 3rd day.

Not chasing them the way I used to.

What do you have left after cleaning your birds.

How do you cook them?
 

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I just "breast" mine as there are way to many little bones in the drum-sticks to mess with.

How do I cook them? Give them to my wife and go clean my gun, take a shower, watch a little TV and however she prepares them is fine with me. Preference is baked.
 

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k3 good for you

What part of Kansas? I used to live there

I need to get there next year

Yea I dont walk very fast but my dogs cover a lot of ground

Regards from Iowa

Gene

PS- most people just breast them
 

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Great/easy recipe: Filet out the breast meat from each side of breast; clean thoroughly for shot/feathers; marinate overnight (or several hours) - use Italian salad dressing; wrap each filet in a strip of bacon using toothpicks to hold bacon; cook on charcoal or gas grill about 8 minutes on each side. Got the recipe from Kraft website. Back and legs are not worth saving. Best Regards, Ed
 

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I just love pheasant breast strips pan fried in a bit of olive oil then finish baked in a cream sauce/gravy. These delights served up with some wild rice and a nice salad make for four star eating.

The thighs and legs get slow cooked down to where I can pull the meat away from all the bones and ligaments and then I make up some super grade dog chow that the boys get on special occaisions.
 

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I like what wolfram does, sounds very good. Also cooking the legs for a special treat maybe mixed with rice is a great way to use the entire bird and treat your canine friends.

Tom Strunk
 

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I roll mine in flour, brown quickly, dump the grease, put in a little water, cover and simmer 20 or so minutes, tastes exactly like pheasant and not the marinade or whatever else you wanna do with em. quick and easy and delicious. Oh and I like the taste of fish also, no fancy soaks or marinades, just hot oil. enjoy. I keep the breasts and thighs. mark crist
 

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Discussion Starter #10
Hey,

I de-bone and cook everthing else. I tried Gizzards but found they were to strong for my taste.




k3uro_2008_030312.jpg

 

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I cut wings, head, tail, and feet then open skin at breast and slide fingers in and around the back.

pull skin off in one piece

Slit sides so the back folds away and guts can come out in one wad.

cut spine and you have quarters

Easier to do than explain sorry

My kid makes a wicked stew. Sears the meat in oil first
 
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