Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: tempest63 on November 02, 2016, 09:43 PM
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I took the breasts off four pheasants this morning. Put the carcasses in a hot oven for 25 minutes and then put them in the slow cooker to slowly produce bone broth. Home tonight and the smell is wonderful. How I love the smells of winter.
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Oh, the romance of it all ;D
I dare say your the only pheasant plucker on any curry forum.
Everybody sing
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The brother-in-law brought me some wild boar, we cooked it traditional style in red wine/cognac, with blueberries and chestnuts. the next day I used some of the meat and made a very unusual but delicious vindaloo, bet noone else has tried that as a precook.
He's bringing some wild duck and pheasant next time, game curry is the future!
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tried crocodile meat in a Madras that was lovely, wild boar in a Bhuna, kangaroo meat in a Jalfrezi and ostrich meat in a Dhansak get meat from here
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He's bringing some wild duck and pheasant next time, game curry is the future!
Don't know about the wild duck but more pheasant to shoot tomorrow. Inshalah
T63
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My buddy is on a Goose shoot tomorrow and has promised me some of the spoils.
T63