Quick Roast Duck

[Adios]

Thanks.

I bet that would work with pheasant as well.

[East Coast Hustle]

Pheasant is a pretty lean bird, so you actually want to give it some extra fat before you roast it. Wrapping it with bacon is always a good idea, alternatively you can take a brand-new 100% cotton pillow cover, wash it once, and soak it in butter, then roast the pheasant inside of it, like a giant fat-soaked envelope. I do this with turkey and everyone raves about my turkey.

[East Coast Hustle]

also....IMO, the real point of parboiling a duck isn't so much to render out the fat (as I said, this can be achieved just by slow-roasting it) but to help kick-start the breakdown of connective tissues, since duck is a naturally gristly bird. parboiling it before you roast it helps to tenderize it some, though again, if you do it for long enough at a low enough heat that shouldn't be necessary.

[Adios]

Pheasant is a pretty lean bird, so you actually want to give it some extra fat before you roast it. Wrapping it with bacon is always a good idea, alternatively you can take a brand-new 100% cotton pillow cover, wash it once, and soak it in butter, then roast the pheasant inside of it, like a giant fat-soaked envelope. I do this with turkey and everyone raves about my turkey.

Excellent idea for the turkey. I have only ever eaten wild pheasant, and they seemed real greasy to me, maybe they were cooked wrong.

[East Coast Hustle]

I've only eaten them wild as well. Probably an issue of how it was cooked, but it could also have something to do with what they eat in different areas of the country. I know there are huge pheasant farms in western KS and NE, so you should be able to get a farm-raised bird for comparison easily enough.

[Adios]

I've only eaten them wild as well. Probably an issue of how it was cooked, but it could also have something to do with what they eat in different areas of the country. I know there are huge pheasant farms in western KS and NE, so you should be able to get a farm-raised bird for comparison easily enough.

You're right about the diet, the deer we used to shoot fed only on long stem timothy grass, never tasted gamey.

[East Coast Hustle]

whereas I only eat wild venison in Maine if I'm really hungry. It's just not that good, probably because of the harder winters and a diet that's heavily supplemented by foraging on humanity's scraps.

[Adios]

whereas I only eat wild venison in Maine if I'm really hungry. It's just not that good, probably because of the harder winters and a diet that's heavily supplemented by foraging on humanity's scraps.

It was wild, but near Villa Grove, Co, there are TONS of fields of longstem timothy, it's their cash crop.

[East Coast Hustle]

Man, I gotta get out that way to do some hunting one of these days.

[Adios]

Man, I gotta get out that way to do some hunting one of these days.

Even the antelope from there is good, and the elk meat melts in your mouth.

[East Coast Hustle]

I've had the opportunity to eat some wild Colorado elk before, actually. I have to say that it was one of the best wild game meats I've ever eaten.

[Sir Squid Diddimus]

EVERY FUCKING POST MADE ME HUNGRIER!

[Jasper]

Elk is pretty great in hamburgers.

[Adios]

Man, I gotta get out that way to do some hunting one of these days.

If you ever do, get a black powder license for the mule deer, the dumb fuckers walk up to you. Then the trick is gut it, skin it, bag it, all right away.

For elk zero in at no less than  250 yards. Expect to shoot over 400. 30.06 is not enough. I used 7MM Magnum.

[Jenne]

I do like me an elk burger.