How to stop squirrels getting your nuts!

**ATAG_Lewis** · Jun-02-2018, 01:47

Put oil on your bird feeder stand...

**9./JG52_Meyer** · Jun-02-2018, 07:38

Or use a BSA R10 mk2 air rifle in .22 cal like i did this morning , job done.

Hals und beinbruch

**Baffin** · Jun-02-2018, 08:54

The children should sell tickets and sell lemonade to see this! Captivating entertainment!

**II.JG1_Vonrd** · Jun-04-2018, 01:18

Originally Posted by 9./JG52 Meyer

Or use a BSA R10 mk2 air rifle in .22 cal like i did this morning , job done.

Hals und beinbruch

I hope you made a tasty stew from the results. Onions, potatoes, garlic and seasoning to taste... delicious. Many a meal in my woodsman days. BTW... Possum ain't bad either and more meat to boot (although a bit greasy).

**9./JG52_Meyer** · Jun-04-2018, 03:29

Originally Posted by II.JG1_Vonrd

I hope you made a tasty stew from the results. Onions, potatoes, garlic and seasoning to taste... delicious. Many a meal in my woodsman days. BTW... Possum ain't bad either and more meat to boot (although a bit greasy).

Uuuurrrg ! No i didnt , over here they are known as tree rats
And thats enough to convince me not to eat it. I eat rabbits i shoot ..
so i put the corpse on a fox run by my house. It was gone by next morning.
Ill take your word on the possum as we dont have them over here. Thank god ugly looking things.

Hals und beinbruch

**Baffin** · Jun-04-2018, 10:15

Originally Posted by II.JG1_Vonrd

I hope you made a tasty stew from the results. Onions, potatoes, garlic and seasoning to taste... delicious. Many a meal in my woodsman days. BTW... Possum ain't bad either and more meat to boot (although a bit greasy).

Yeah, but pick them up from the side of the interstate highway to take advantage of the Goodyear tenderizing and to save ammo...

**ATAG_Lewis** · Jun-04-2018, 12:34

We get a lot of pheasants on the side of the road...although I don't know of anyone who picks them up for a meal...and pheasant is a bit weird...I have been told that the best way to eat them is to hang them for 3 to 7 days which is a ballache...That's probably why folks don't tend to cook them...A bit of a waste really...We seem to have lost the ability to butcher our own meat these days...Buy it from the supermarket folks prefer...

When I say 'waste'...I mean for human consumption and the fact you have to buy your food instead...Nothing is EVER wasted in nature...There's always a living organism will make full use of anything a human disregards...as you know...

**ATAG_Highseas** · Jun-04-2018, 15:57

Pheasant is great.

Screw hanging it for a month... unless you like eating green fuzzy meat...

Fresh is my preference. It will stay good in a cold room for a day or two.... beyond that? No thanks.

I find it's best done as a pheasant au vin.

It is pretty dry if you roast it... unless you baste it over and over. Smothered in bacon.... then its superb.. but you can't just bung it in the oven and sod off....

I have a few friends who shoot. We get a brace every now and then... and i almost always "au vin" them.

Delish!

I've also stopped to collect after hiting them (accidentally) in the car.....

**Marco** · Jun-04-2018, 17:51

My brother went beating at a pre Christmas pheasant shoot many years back and brought me the pheasants a few days later to pluck, gut and cook - very definitely one of those experiences I don't particularly wish to repeat without a gas mask.

I'm with you Seas, eat 'em fresh or as near to as possible. As for cooking preference - braised in chardonnay or more often just cooked in cider!!

Hungry now

~S~

**ATAG_Lewis** · Jun-05-2018, 09:52

Is there much meat on them?...I have been told that the meat is tough cos they are very energetic animals...and low in flavour when they are fresh...I've never had pheasant...I'll try anything when abroad though...Testicles in Istanbul...Sausage in Germany...Venison goulash in Prague...Ostrich and Croc in Africa...Side of the road curry in Sri Lanka (man that was hot)...Llama in Peru...even tried McDonalds in Texas once...Didn't manage to try Guinea Pig in Peru though...We saw them cooking them by the side of the road...but the bus didn't stop so I didn't get to try it...They were a lot bigger than the domestic pet Guinea Pig we get in UK...Like small capybaras!

**ATAG_Highseas** · Jun-05-2018, 12:26

Two will make a good meal for four.

Basically they work best in a stew... so coc au vin style or as Marco says braised in booze... hehe

They are good roast too.. buy definitely dryer so you have to smother them in bacon... yum!

I once ate bees on toast. I will tell you about it at duxford if I haven't already.

I once ordered calfs liver in a tumble down shed in Tanzania.... the guy went out back.. there was a moo... and he came back in holding a liver.

It was excellent...

**Marco** · Jun-05-2018, 17:35

Pheasant is tougher than, say, chicken and in common with game generally is a very lean meat so will dry out during cooking unless you add some fat (bacon, etc). However if you cook it carefully with this in mind there shouldn't be any problems.

Taste wise pheasant (unhung or certainly not for long) has a slight not unpleasant gamey flavour, properly hung it has a pretty strong flavour that is not to everyone's taste - including mine!

A few supermarkets now do packs of pheasant breasts (when in season) or visit your local farmers market if there is a game stall - again when in season so October to end January.

My favorite way to cook pheasant breast is pan fried with apple slices and cider, finish with a hit of cider brandy and cream!!

~S~

**Baffin** · Jun-05-2018, 18:39

Pheasant or Rodent is best prepared in the pressure cooker. After it's done and cool, batter it and roll it in your favorite crispy crumbs with seasoning to taste. Deep fry that until golden brown. (This 1960's recipe from Mr. Ainsley, the former chef at the RAF Mildenhall Officer's Club.) Absolutely to die for... Send the largest breast to me via FEDEX!

Road kill requires more finesse to remove the rubber taste, but that recipe's classified.