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Thread: Pluck! or Breast!

  1. #1

    Pluck! or Breast!

    Just in from plucking 5 brace of partridge, the question is do most people now breast birds, rather than plucking them, as i seem to speak to more and more people that do just as said, take the breast out only.

    Mauser.

  2. #2
    I often take the breasts and legs off pheasants. Partridges I always dress properly for roasting.

    Never had to do 10 at once, though!

  3. #3
    I cut the breast and legs off, much easier, much quicker same taste

  4. #4
    before i pluck my pheasants i always boil the kettle and pou
    r the hot water over them makes the feathers come out so much easier

  5. #5
    Partridge, woodcock pluck, pheasants & wildfowl breast them out

  6. #6
    Plus one with Bodach.

    Woodcock come before anything else in my book.
    It never ceases to amaze me how few people have tried it. All the more for me

  7. #7
    Quote Originally Posted by Mauser243 View Post
    Just in from plucking 5 brace of partridge, the question is do most people now breast birds, rather than plucking them, as i seem to speak to more and more people that do just as said, take the breast out only.

    Mauser.
    Breast Partridge & Pheasant, Pluck Woodcock & Snipe

  8. #8
    i always breast pheasants . Never tried plucking a woodcock though , I just give them to my neighbor , he makes trout flies with them i think.

  9. #9
    pheasants i tend to skin rather than pluck i dont like to waste anything i then wrap with bacon to stop them drying out even the wife likes them everything else gets plucked a quick fry to brown them off and into the oven ,atb wayne
    Last edited by mereside; 03-11-2011 at 19:45.

  10. #10
    This depends on the cooking that the meat is intended for!!!! I love to pot roast my pheasant in the slow cooker, just chuck in some carrot, onion and neep, pop in a bit chicken stock and pop on until done (normally 4 hours) then thicken the juices for a good gravy. I will also breast them out especially if Im hosting friends or if they are intended for mid-week. Partridge will always be plucked and cooked with with loads of garlic and white wine, the same as the old french recipie Chicken with 40 cloves ( I cook alot of my birds this way). Duck again either plucked for a roast bird especially Widgeon, served with a Bigarade sauce, Mallard breasts are used for pan frying. Woodcock I have only ever breasted fried in butter ate scoffed on buttered toast!!!



    nutty

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