Is this a serious recipe? I grew up on Rabbit, Pigeon, Pheasant and Partridge and even more. I was taught by my Grandmother how to pluck, gut, skin and cook all game. I'm not sure you have a clue how to cook it correctly. I even passed my cooking exam by doing braised Pigeon. Okay well I'm just going have to ask a local Gamekeeper to get me the lot, cook it and post. Fair enough. My Father is now 78, he's given up shooting now. But I can still get what I need. As soon as I get time I will post photos and recipes. Just one point, cooking a pheasant for that amount of time can't be right. It would be so dry. It seems some agree. I am laughing a bit, sorry for that. This roast Pheasant is positively so pale and not appetizing at all. English people can surely do better than this. Well I know lots who do, I am certainly not calling anyone stupid, far from it. Anyone who cooks from fresh isn't. However it seems cooking the food that is in our local forest is a dying art. Just like Thatchers, I know some. My Brother was a Waterkeeper who bought home Trout, Grayling and more. My Father and Grandfather grew all our own vegetables etc. We learnt fast. I worked in a Country pub from 11 yrs old and soon was doing Watercress Soup etc All I am saying is we need to keep the knowledge alive. If you read this, thank you. I will post recipes on the subject matter when I can. P.s. I am 48. I'm grateful for my family and I really know Canadians get this right because they have to do it.
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Is this a serious recipe? I grew up on Rabbit, Pigeon, Pheasant and Partridge and even more. I...