SC - cooking game birds

[RMcGrath at dca.gov.au]

After working as a cook in London for a family with *expensive* tastes (ask 
me about 101 things to do with fresh salmon some day :-) I also had to cook 
pheasants.

If you buy pheasant from Harrods, you can get it with streaky bacon wrapped 
all around it and tied round with string. Best of all, you don't have to 
shoot the bird, hang it in a shed for days, then pluck the dratted thing. 
Before placing the bird in a baking dish for 45 mins or so (depending upon 
the oven and what else is being cooked in it), I would add approximately 
100 to 150 grams of butter *inside* the bird.  (Wear gloves while working 
with the bird - a well-hung bird (yup, no jokes! :-) has a most distinctive 
aroma that can be a little difficult to remove sometimes.)  This ensured 
that the bird would be tender and not at all dry.  Simply drain any excess 
butter after baking into the baking dish, and make a gravy with the liquid.

yours continually in service (I *really* miss the salmon)
Rakhel Petrova


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================