Printable View
Between Pheasant & Duck breast.. We were given a few vacuum sealed packages of what's supposed to be duck & pheasant breast, great............ Until we discovered outside of the date when frozen. There's NO way to I.D which is which. Not a gosh darn way to I.D them since i have no clue what to look for.
Duck is darker
pheasant tastes better
Pheasant, not peasants .Quote:
Originally Posted by DFBrews
Have a recipe for pheasant breast?
OhnowmyspacebarstopsworkingwtfQuote:
Originally Posted by Great-Kazoo
Yuck, peasants are nasty, stringy, dirty things not fit for a gentleman's palate.
May I suggest a well fattened Irish child. If seasoned well they are most delightful.
Likewise it's an ongoingissue with the forum. I "thought" it was using Chrome, however that proved false.Quote:
Originally Posted by DFBrews
Only if they'reof drinking age...........Quote:
Originally Posted by cstone
Wait what the hell, they're all of drinking age. Ah me sainted mudder would be amiss wid mhe slandering deEYEreesh
I have had good luck doing a stirfry with them, older birds need more moisture while cooking so that the dont dry out
I am anti roasting birds ate a lot of roast chicken growing up,
Mushroom soup and wild rice in a slow cooker. Edible fried or in any other sort of chicken dish. When you are prepping it massage it with your fingers this may save you a dentist bill. Turn the duck into food for the dogs.
Duck and Snow Goose mostly gets sliced, cooked and fed to the dogs.
Pheasant is better than Chicken and anything you can do with Chicken you can do with Pheasant.
Duck will have a dark reddish brown color whereas pheasant is pinker in color, basically white when cooked.
Neither tastes like chicken.....
How long is it good for when vacuum Packed?
Vacuum packed and frozen, at least 3 years.
BTW, if you really want to try it, you can brine the duck breasts and smoke with a sweet wood. Edible that way.
I like it wrapped in bacon and grilled, of course just about anything wrapped in bacon and grilled is pretty tasty.
I eat a lot of both. Cut into bite size pieces, dip in egg, roll in breaking/flour with a season of your liking from bass pro or other dry seasoning. Put cooking oil in pan that covers about half of them, about 2 min a side and you have great pheasant or duck nuggets. Whole family loves them. Dipping sauce of your choice.
ive also done bacon wrapped, poppers, smoked and cut into tiny pieces and put into a chowder type soup.
LOL, I was going to say that breaded and fried in the only way I've liked either.. and both were great, but nothing like the chucker nuggets.Quote:
Originally Posted by sniper7
I jerky almost all my duck and goose. Although smoked Teal is pretty good. Pheasant I usually bread and fry into strips or nuggets.
I like to do jerky on both when the meat is getting older and we need to use it up. Do fajitas a lot too. Slice into strips and fry up with onion and peppers. I prefer duck with the skin off as well, makes it less greasy.
I never cared for eating wild birds of any kind, but I have to think it was because they weren't prepared right. Usually overcooked I think, certainly uninspired cooking, but it's been 45 years ago at least.
If you ever get a chance to shoot and eat quail, you will change your mind about wild birds. I like pheasant ok, but the little quail breast nuggets are superior to chicken in every way.
Quail is the best. Chukar is pretty good too.
Improperly cooked, and not taken care of in the field are usually why wild game of any kind tastes bad...except Snow Goose...they never taste good.
duck gumbo is amazing, just fyi
Shot lots and lots of quail as a yoot, that's mainly what we hunted. Had relatives with farm & ranch land in western OK, loaded with quail. Not bad, quail and doves were pretty good. But again, I don't think they were cooked right, too overcooked. Usually fried hot and fast, I think I could do better. Sure lots of fun to shoot though!Quote:
Originally Posted by Jamnanc
However you do it save the grease from the duck best French fries ever
Brining is your friend ;)
Or soaking in buttermilk
I have made cream of pheasant soup with wild rice. Just looked up cream of chicken and substituted. I will soak the pheasant breasts in buttermilk overnight then cook as directions state. I also have taken said soaked pheasant breasts and smeared cream cheese inside of breast. You can add any spices or slices of hot peppers of choice. Roll up, wrap in bacon and grill. When bacon done the pheasant is done.
Then toss out the Duck and eat the wood!Quote:
Originally Posted by MarkCO
There's something vaguely...historical about this idea.Quote:
Originally Posted by cstone