3 ms·
Was always told it was ready when you could pull it's flesh off with two sticks. Then to be eaten bloody rare. It's delicious in that style but you don't see hi
by pea 3y ago
Was always told it was ready when you could pull it's flesh off with two sticks. Then to be eaten bloody rare. It's delicious in that style but you don't see high pheasant served much anymore unfortunately.
That said, you hang pheasants prior to plucking and gutting, so they are still sealed; feels odder hanging a plucked bird like a chicken. I'm not sure if the former is in fact safer?