Pluck vs breast

[RatDog]

Unless I kill a bunch of birds or they’re in REALLY rough shape I like to dry pluck. Not sharptails but Huns and roosters yes. I do not hate sharp tail but it’s not great so doesn’t seem worth the effort. Usually goes into a dish instead of being served straight up.

I like roasting. I brine the birds for 2-3 hours, slather in olive oil, stuff with lemon or apple slices, truss with twine and roast just like a chicken.

I don’t really see much about hanging and plucking birds other than Hank Shaw. Takes more effort but I just sit in the garage smoke, watch a ball game and pluck. Wife doesn’t like that there’s random feathers around during hunting season but she hasn’t thrown me out yet. Carcasses make great soup also.

The whole hanging thing is another ball of wax. I ruined a couple nice roosters by leaving them in the garage a few days and it was warmer than I thought. Hanging basically consists of throwing the birds in the garage fridge for a couple of days until I make myself pluck them. I have no idea if it affects the taste but doesn’t hurt.

Maybe take a little time and pluck some birds! The visual aspect of food is important and they look cool as little mini chickens. I mean shoot the amount of effort and expense goes into bagging the things doesn’t seem weird to show a little reverence in the prep. We’ve eaten a bunch but it’s satisfying to have a stash of plucked frozen game birds ready to go




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[RatDog]

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[RatDog]

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[RatDog]

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[NEhomer]

I honestly don't recall the last time I plucked a pheasant. The plucking wouldnt be too bad but all the guts! I just breast 'em out. Too busy with other things. You're right though that they probably deserve more reverance. There's just firewood to stack and the last few golf rounds and Harley rides to get in!

Hey, you should get a vacuum sealer. It's wonderful for all sorts of food. Keeps it fresh and makes defrosting a breeze.

Jerry Christmas to ya RatDog~

[RatDog]

For sure! I have a vacuum sealer around here somewhere and haven’t used it. Dig it out for next year. My contribution to the holiday festivities at my in laws this year is cooking up a few pheasants and a bunch of partridge for people to try. Should go through them fairly quickly.

When I breast them, nothing wrong with it, but I end up doing some variation of breading and frying or use them in something like General Tso’s and just swap for chicken. Roasting the whole thing and eating it lightly seasoned you taste what makes game unique.

I remember my grandfather had a neat pocket knife that had a hook for pulling the guts out of grouse. Index finger, closed eyes, a turned head and breathing through the mouth works fine too.

I cleaned them right away and saved all the good organs for a while once. Made “dirty rice”, like Cajun fried rice. My wife and kids still talk about how good it was. Keep forgetting about that and it’s a bit of a pain since it takes a bunch of them to make a meal out of it.

R.I.P Phil Lesch

Merry Christmas to All


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