SC - The cooking of the swan as compared to the peacock.

[LYN M PARKINSON]

>> At 10:18 PM 4/17/97 -0600, Stefan li Rous wrote, quoting me:
>> 
>> It is my understanding that game birds (pheasant, for example) take much
>> longer to cook than your average off-the-shelf chicken. Also, unless spiced
>> some way (like roasted in rose water, as someone else suggested), you will
>> get a very "gamey" flavor from the meat.

With most *wild* meat/poultry it depends on both the how and when the
hunter gutted it, as well as what it had been eating. The age of the animal
and the time of year it was killed figure in also.

All game is very lean, cooking it slowly really makes a difference. If its
a bird, insert some fat under the skin before cooking. It will help it not
become dry. Sometimes soaking it in milk helps, if it is particularly
"gamey". As far as spicing it, I would spice "as usual", it really won't
make much of a difference as to how "gamey" it tastes. Over cooking it can,
but any meat will taste alittle gamey (even beef) if it's cooked til dry.

(Another couple of pennies thrown in the pot from someone who will help
skin, gut, cut, wrap and cook it - but will not kill it and prefers not to
eat it :-)

			Thyra