In my Tuscany, the soiedo of thrushes, blackbirds, and larks—the tastiest—is a centuries-old tradition. It has fed generations of families and is delicious. It requires a mechanical rotisserie, a good fire, and slow cooking away from the heat. Alternate the salted and peppered sage-filled poultry with sausages and pork, as well as slices of bread. Grease with excellent olive oil. You'll be delighted, all accompanied by a good red wine.
Grives - what do you think?
- Thread starter Foxyboy43
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Ratcatcher
Well-Known Member
When I was younger and starling's were a pest species I remembered reading an article, I think in airgun world, extolling the virtue of roast starling in orange sauce; having, even then, been an adventurous consumer of anything edible, I plucked and roasted a couple, hmm, I can only say that I would have to be bloody peckish to have another
I think if numbers are sustainable, there's on inhumane practices, and there's a genuine willingness to maintain tradition, then crack on.
Ortolan, on the other hand, strikes me as barbaric. I don't care how much of a delicacy it's supposed to be, drowning birds in armagnac is a despicable practice to my mind. No better than gavage for foie gras
Ortolan, on the other hand, strikes me as barbaric. I don't care how much of a delicacy it's supposed to be, drowning birds in armagnac is a despicable practice to my mind. No better than gavage for foie gras
Foxyboy43
Well-Known Member
Funny old world innit - as expected many do not like the very idea of eating a thrush yet even the BBC has a recipe for snipe…
Snipe recipes
These tiny marshland birds are traditionally skewered with their long beaks before roasting.
www.bbc.co.uk
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