[Aunt Sally]

Yes you can Munty. Just click the x in the top right of the post  

[muntjac]

but then it looks like rosie is away with the pixies .....

[Selkie]

go on, i don't mind munty, i know people think i'm daft anyway :roll:

[mushroom]

i have a couple brace fresh partridge ,fed up with roasted n spatched etc ,lets have a nice new one i dont know please folks  

How about sauteed partridge?

http://fooddownunder.com/cgi-bin/recipe.cgi?r=42827

or lentil & partridge soup?

make lentil soup the usual way, then sautee partridge chunks with thick smoked bacon in a frying pan, add to the lentils, then simmer for 2 hrs, more if the partridge is especially tough.

[gobs]

I think that's a very yummy option. Drooling.

[muntjac]

shoved a hal doz smoked garlic in them with some peppers , wrapped em up tight with bacofoil and butter ,roasted for 40 mins on about 100c open em up to go golden for last 10 mins ,,,,,,,,,,,,,, freeeeeeeeekin loverly  added to fresh veggies n cauliflower .triffic. got some more so gonna saute em next

[mushroom]

Pheasant can be notoriously tough. Did you tenderize it with anything beforehand?

I'm wondering how it would taste being marinaded in white wine for 24 hrs beforehand  

[muntjac]

Pheasant can be notoriously tough. Did you tenderize it with anything beforehand?

I'm wondering how it would taste being marinaded in white wine for 24 hrs beforehand  

 no mine was ok ,,it was partridge lol.... cooking in foil holds the moisture i put in it ,,, in " chenin blanc "  cooked on its breast its loverly

for pheasant i always,put something inside them for roasting .oinions carrots spuds and then cover with foil .pour water/ wine  in the cavity ,with the bird on its breast again ..  uncover for last few mins n brush with butter to crisp upwith black pepper  

[mushroom]

Very nice!

I'm glad to see I'm not the only one who roasts poultry upside down! When I've told other people about this, they think I'm nuts, but they change their mind after eating the results. It's rather awkward with a large turkey but turkey benefits most from this treatment. Duck and goose seem to self-baste, they have so much fat in, so don't warrant the upside-down treatment (well, not in my experience anyway).

[gobs]

There are plenty about Mushy, nice soft breast to be had.

[muntjac]

i wouldnt roast a bird any other way .even down to woodcock needs to be cooked on its breast..,i will not roast anything meat wise quickly or not wrapped up in some way ( except when its backwwods style cooking ) be it newspapers soaked in water or vine / cabbage leaves or baco foil .slow roasting it brings the real flavour out without that carbony tough chewy taste  

 whatever your roasting i ask you to try it , wrap it up and double the roasting time by cutting the heat temp in half in your oven  

[mushroom]

I'll try that slow roasting next time I do a roast, cheers

[muntjac]

I'll try that slow roasting next time I do a roast, cheers

 invites in the post fer me n agggy huh    

[agapanthus]

got this recipe from a bunny site i use ....www.backyardbunnies.co.uk


kilo minced rabbit meat
Pasta
Tinned Tomatoes
Tomato puree
Mixed herbs
Onion, thinly sliced
Green pepper, thinly sliced
Shape the meat into small balls, no bigger than a large marble.  Gently brown the balls in the frying pan, then add the sliced onion. Continue cooking until the onion softens.  Add the tinned tomatoes, tomato puree, sliced peppers and a good sprinkling of mixed herbs and cook for about half an hour, until the tomato sauce has thickened, the meat is cooked through and the pasta is ready!

You can cook that for me when I get back!!!!!!!!!!!!!  

[muntjac]

mmmmmmm will do honey :x ,,,,,boss  :roll: