Deep frying

[Klenchblaize]

Outdoor cooking (which for me means drink will be taken!) and an 8 gallon pot of hot oil on a gas burner... what could possibly go wrong?!

And you don't need to be doing drugs!

K

 

[Woodsmoke]

Would need washing down with Irn bru

And Gaviscon!

 

[sauer]

 

[AN DU RU FOX]

or omeprezole buttie!!!

 

[levigsp]

I always brine all my game birds from Partridge to Turkey and deep fry, once you try it you wont go back to roasted.
I dont deep fry wild geese!

 

[Feugh]

Also... am I the only Jock that's never even seen a deepfried mars bar? Are they a cruel trick played on unsuspecting tourists?

The deep fried mars bar was invented in Stonehaven, about 15 miles south of Aberdeen, and was first served in the Carron Chippie. It was the inspiration of one of their (drunk?) patrons but soon caught on and is still served in that fine establishment.
I am another Jock who has never tried one but I have it on good authority that they taste better than one would think.

 

[Jagare]

Pheasant leg confit ?

I do this with all my pheasant legs and thighs. I do them in butter. Add pepper and herbs to taste. When the legs are tender finish in the oven. Pour the butter into a container and freeze for use next time.

 

[matt_hooks]

A true confit is cooked in the birds own fat. Not an option, I agree, with most game birds that don't have a lot of fat. I've used goose fat to confit pheasant and partridge to good effect though.