If you've never watched The Scott Rea Project, you've been missing out. Great rustic cookery. His butchery skills are unsurpassed. Classic Brit commentary that I find so entertaining:
JR
Last edited by John Roberts; 10/31/2508:08 PM.
Be strong, be of good courage. God bless America, long live the Republic.
Perry asked about pheasants, not Northern Grouse Pheasants in Western Ks., Nebraska and S. Dakota are often found in proximity to cattle operations or feed lots I'm not afraid Ted, just trying to help. I eat what I'm fed in Guatemala and as said have had Giardia and other bad stuff several times. You are free to eat what you want.
Ya, but, the infectious, hand wringing stuff was generically applied to birds. I’m guessing Perry has access to game farm pheasants in Arizona, that are in the tail end of their first season of life, and not hanging around feed lot operations or the liquid manure spreader. I didn’t think he would have access to the magic 40 degree temp for 100 hours and noted that. I expect my game bird handling would change if I lived where he does, but, the temp in Lake of the Woods county the last several days hovered between 35 and 44, about perfect for the task at hand. I have a couple of grouse laying on the shop floor, just checked and it is 41 degrees. Two days from now, I’ll dress and freeze them (they started two days ago at Lloyd’s). I’ll brine them the day before I cook them.
Bet they taste wonderful. Thinking the smoked soup version, now that I brought it up.
Notice, just by bringing his cider to a boil and shutting it down, he had 149 degrees, before he browned the breasts. I’m already thinking that a nice bed of white and wild rice blend under his sauce, or, a similar mound of linguine noodles, would be a nice addition.
Thanks for the link.
I let you know how it tastes.
By the way, I never considered infectious bugs to be a big deal in the birds I take. I WILL say, I have removed the skin from pheasant before I freeze them for decades. Wild birds are exposed to the bug and weed killers applied during the season, and they tend to collect in the fat beneath the skin. This isn’t new, my dad did the same thing.
I still eat pheasants. And a few fish from lakes that show mercury contamination. We eat the little fish.
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