I was off this evening, driving to pay my dad a visit when I came across a dead Pheasant in the middle of the road. I thought it looked very fresh and in good beautiful condition. So I stopped, parked up and went to take a look, picking it up by its neck I was happy to find it was still warm!
I put the pheasant in the car and have brought it home, well its in the garage hanging. I have never (yet) skinned an animal nor prepared one for my food, but I have seen it done and thanks to the superb BushcraftUK magazines I now have clear instruction on how to Breast or skin the Pheasant. I plan to prepare, cook and eat the pheasant myself, I might let a lucky friend have a taster lol.
Here is a couple of pics of the beautiful bird:
Any recommendations (to a beginner) on the storage, preperation and cooking of this bird would be greatly appreciated.
So I suppose my first question should be about storage. If I need to store it for a couple of days whats the best way? Im currently hanging it in my garage (cool, dark, free of flies). My father reconed that you could keep them hanging for a good while because buchers etc. would. And he mentioned something about with proper preperation the meat could get better with a little age. Any input appreciated, thanks for your help and time.
I put the pheasant in the car and have brought it home, well its in the garage hanging. I have never (yet) skinned an animal nor prepared one for my food, but I have seen it done and thanks to the superb BushcraftUK magazines I now have clear instruction on how to Breast or skin the Pheasant. I plan to prepare, cook and eat the pheasant myself, I might let a lucky friend have a taster lol.
Here is a couple of pics of the beautiful bird:
Any recommendations (to a beginner) on the storage, preperation and cooking of this bird would be greatly appreciated.
So I suppose my first question should be about storage. If I need to store it for a couple of days whats the best way? Im currently hanging it in my garage (cool, dark, free of flies). My father reconed that you could keep them hanging for a good while because buchers etc. would. And he mentioned something about with proper preperation the meat could get better with a little age. Any input appreciated, thanks for your help and time.