Topic: Coming Home

[tempest63]

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.

[chewytikka]

Oh, the romance of it all ;D
I dare say your the only pheasant plucker on any curry forum.

Everybody sing

[fried]

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!

[Unclefrank]

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
https://www.google.co.uk/maps/uv?hl=en&pb=!1s0x48708b54b0d1ca05:0x6f94821afe25455f!2m13!2m2!1i80!2i80!3m1!2i20!16m7!1b1!2m2!1m1!1e1!2m2!1m1!1e3!3m1!7e115!4shttp://www.localdatasearch.com/stourport-on-severn/other/butchers/laurence_gough-12385363!5sGough+Laurence+-+Google+Search&imagekey=!1e1!2shttp://google.localdataimages.com/800_WM/2325/23254311.jpg&sa=X&ved=0ahUKEwjQibaq747QAhUBCsAKHUbUA8AQoioIajAK

[tempest63]

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

[tempest63]

My buddy is on a Goose shoot tomorrow and has promised me some of the spoils.
T63