Quote:
Originally Posted by MargaretR
When I had an eccentric husband who wouldn't eat 'conventional' meat, I had an extra 10' freezer for the sole purpose of stocking game when in season.
I could get a deer carcass three times a year, and quail all year round, but pheasant and mallard ducks had to be got when in season and stored frozen.
The rarest game bird I ever got was a wood cock (not wood pidgeon vermin) and it was only big enough to serve one - he assured me it was delicious  |
Our source of venison was usually roadkill when we lived in the country. We bought an extra freezer for that and also for storing all the vegetables we grew. Our village pub used to serve partridge as one of their relatives was a gamekeeper.
Had a woodcock once, when someone on the local pheasant shoot shot one by mistake. You don't draw them before you cook them i e you leave the innards in, and the head on, and use the beak to truss the bird - traditionally.
All the lovely game birds are just coming into season now.