Trifecta: lobster, hogs and pheasant*

[cjack]

What a great 6 day adventure. Looks like you didn't overfill that freezer with an undesirable boar and in your case lobster as well. Does the admiral have a good pheasant recipe? Oh yes and "THANKS"......ha!

 

[asaxon]

. Does the admiral have a good pheasant recipe? Oh yes and "THANKS"......ha!

Pheasant recipes (sort of weird to put in the hog forum but what the heck... Can a guy get banned from the hog forum for this type of behavior?):

Breasts are easy. Remove breasts from bone so you have 2 ½ breasts. Just “marinate them in a little olive oil and a touch of soy sauce with garlic salt for about an hour at room temperature - room temp is so the meat won't be cold when it goes on the grill. Then put on the grill for 5 min/side on medium high and serve. For the breasts that are “shot up” bad, cut the meat into strips to remove the really shot up parts, then do the marinate thing but cook only 2-3 min/side depending on the size of the pieces. Trick is DO NOT OVER COOK. They are very tender and they do not taste like chicken – they taste more like peacock…

Legs and thighs are hard (tough) like turkey legs. We finally found a way to make the legs/thighs into a great Chicken cacciatore where the meat just fell off the bones. These pieces are generally really tough so you have to cook it in a crock pot type thing for 8 hours. A real pain. We did a fast cooker vs slow cooker test and the fast cooker approach turned out to be a winner.

She seared the 4 pheasants legs/thighs (16 pieces) for 5-10 min to brown and then used the following recipe scaled up to the amount of pheasant.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe.html
She put half contents into a fast cooker and half in a slow cooker. What worked great was the fast cooker.
http://www.bedbathandbeyond.com/store/product/anna-boiardi-4-piece-fast-cooker-set-in-tan/1042027171 I suspect any kind of pressure cooker would work fine. After two hours, the meat simply fell off the bones so we removed all the bones out and had a boneless Chicken cacciatore stew like dish that was delicious. The legs/thighs we put in the slow cooker were hardly getting cooked at two hours so we dumped the slow cooker contents into fast cooker and it was done again in 2 hours. Trick is DO NOT UNDER COOK and getting all those bones/very tough tendons out of the legs.

And thanks for the "thanks", look out Where’s Bruce, I’m coming after you…….

 

[k_rad]

or you could always smoke them...Everything tastes good smoked. Good story Andy

 

[00Marlin]

Hunt with TW

I hunt with Tom every year for several years now. I get excited just thinking about the next hunt, because it's such an adventure. The first year I went through a box and half of ammo and then had to drive into Paso Robles for more. I said to Tom "I think my scope must have got knocked off", he grabbed the rifle shoots a small white dirt cloud and hands me the rifle back and said "it's not the scope". I still get a dose of "rookie humility" each year, but I learned the best way to hunt with him is keep your mouth shut, watch him very closely and be ready to fly some lead at an instant.