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chuckie
Elite Nomad
Posts: 6082
Registered: 2-20-2012
Location: Kansas Prairies
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Pheasants & memories
Last Saturday, drove back to the homeplace, for the Pheasant opener. NW Kansas on a perfect day, hunting with an old friend, and a couple of good
dogs. After several years of severe drought, birds are coming back big time. Moving slowly, as I am having knee surgery next Thursday, managed to kill
a limit of birds on Saturday and Sunday. Spent time with friends, farmers and and ranchers (the people that feed us). Drove a couple of rounds on a
combine, harvesting corn..that felt good...Shot a good British Double, W J Jeffery mfg 1899....good guns, good people, great country...God Bless
America!
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Bajahowodd
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Location: Disneyland Adjacent and anywhere in Baja
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Duck Dynasty without the ducks.
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chuckie
Elite Nomad
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Location: Kansas Prairies
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Nah, they have more money....Well maybe...
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bajabuddha
Banned
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Location: Baja New Mexico
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Mood: Always cranky unless medicated
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Keep yer legs crossed Thursday; don't let 'em cut any higher.... 
I don't have a BUCKET LIST, but I do have a F***- IT LIST a mile long!
86 - 45*
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chuckie
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Location: Kansas Prairies
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 oops 
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MMc
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Good on you!!! Nothing like a little hunting with good friends and good dogs. do you skin them or pluck?
"Never teach a pig to sing it frustrates you and annoys the pig" - W.C.Fields
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chuckie
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Location: Kansas Prairies
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Skin em...Filet out the breasts, sauteed in Garlic butter, served over noodles,with a cream sauce....Legs get collected in one milk container, frozen
in water...last year brought about 100 to Mulege, cooked em all once for my Mexican neighbors...YES...
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bajabuddha
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I used to skin 'em and cook in egg batter; but I found out if they were too tough, pluck 'em if they can't take a yolk.
I don't have a BUCKET LIST, but I do have a F***- IT LIST a mile long!
86 - 45*
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MMc
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And yoke em if they can't take a pluck.
"Never teach a pig to sing it frustrates you and annoys the pig" - W.C.Fields
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Pescador
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We always took the legs, put them in the pressure cooker for a little bit, then rolled them in the usual stuff and browned them in the skillet. While
in College in the San Luis Valley, we much preferred Pheasant to them mealy little chickens.
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Pompano
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Good times afield, chuckie. Excellent hunting this year. Lots of sharptails, partridge, and ruffed grouse. Pheasants, too. Up here you have to
keep your eyes open when driving to avoid collisions with the roosters.
We've had a few meals already. Pheasants, like a lot of upland game birds are normally a dry bird, but we use a recipe that keeps them wonderfully
moist. It almost falls off the bone.
Place the pheasants into a large slow cooker. Wrap and drape bacon over the birds, covering the pheasants as much as you can. Whisk some condensed
soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the
pheasants.
Then use a crockpot or slow cooker....on Low for 8 to 10 hours, or on High for 5 to 7 hours. Get it ready early in the morning and you've got dinner
waiting after the hunt. Be prepared to beat off extra hungry hunters.
[Edited on 11-17-2014 by Pompano]
I do what the voices in my tackle box tell me.
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capt. mike
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Location: Bat Cave
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Chuckie - ?? What town in NW KS? We hunt around Hoxie, Great Bend etc. I am from Hutchinson. Pheasant hunting is always a great pastime. My cousins
have blinds at Cheyanne bottoms and are deadly on geese. I was supposed to go and then they polar vortex ruined my flight plans. We smoked ours, low
for 8 hours. then foil wrapped till fork tender. Quails too.
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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chuckie
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Location: Kansas Prairies
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Our place was 6 miles north of Bird City Ks....18 miles from Benkleman Nebraska.....21 miles from the Colorado border....
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bufeo
Senior Nomad
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Registered: 11-16-2003
Location: Santa Fe New Mexico
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Nice, Chuckie. Really glad to see someone else using a doublegun. Nice looking box lock.
Do you hang your birds? I find that I'm in the minority around here. I hang them for three/four days (eviscerated, of course) and then skin the whole
bird. I then separate breasts and the legs from the rest. The 'rest' usually goes into a "stoup" (a thick soup in our kitchen).
Allen R
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motoged
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Yummie recipes !
Shingles and shovel in the truck box for when you get stuck in the farmer's field?
Don't believe everything you think....
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chuckie
Elite Nomad
Posts: 6082
Registered: 2-20-2012
Location: Kansas Prairies
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Nah, roofing a shed...never go ANYWHERE without a shovel.....and a pair of pliers...
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capt. mike
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Allen I am going to try that, do you use any temp control? my cellar holds constant 62 degrees. have thought of dry curing meat in it.
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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bufeo
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Location: Santa Fe New Mexico
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| Quote: | Originally posted by capt. mike
Allen I am going to try that, do you use any temp control? my cellar holds constant 62 degrees. have thought of dry curing meat in it.
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Hi Mike, 62ºF is a bit warm in my book. When I hang pheasant, quail, partridge, or chukkar I generally do so in our garage, which here in cold-weather
Idaho is usually in the 40-degree range. I have a couple of wall heaters and can adjust to mid-50s.
Although you'll find various opinions about length of time at what degree, I shoot for (no pun here) 3 to 7 days at 50º - 55ºF and daily check the
"aroma" of the birds. I can't remember how I came by this rule, but it works for me.
Last year we were paid the highest of compliments by a long-time friend and bird-hunter extraordinaire. He's an octogenarian who lives in
Hawaii and has traveled to N. America, S. America, and Europe to shoot game birds. He was having dinner with us and exclaimed on the pheasant Diana
had prepared, saying "Without a doubt this is the very best pheasant I've ever had."
Dry-aging as you know is simply allowing meat to begin to rot and it's important to monitor the aging process. If you can find a spot in your cellar
that is in the upper 50s, I'd give it a go, but probably for only a day or two (maybe three if near 55º). If you have a fridge that you can set to the
low 50s, that would be better. Take one of the lower shelves out and hang the birds from an upper shelf. Again, it's important to not forget them.
Allen R.
BTW- still have my "Screaming Airlines" t-shirts, both long and short-sleeved. The long-sleeved one comes in handy up here. 
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chuckie
Elite Nomad
Posts: 6082
Registered: 2-20-2012
Location: Kansas Prairies
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When we were in Scotland a couple of years ago, we were served some hung grouse....I didnt care for them at all....perhaps hung too long..off putting
flavor....Killed the tastse with some good single malt,so twasnt a total loss...
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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When I was a young kid and somewhat gullible yet, my uncles would often tell me of 'hanging' a goose, duck, or pheasant from the barn door by it's
neck. They would say with a smile, “When it rotted enough to fall to the ground, it was ready to eat.” The very thought made you cring…
Whew...for sure, uncles...but ready to eat by what??
If you are not satisfied with any game that seems too ‘dry, tough, or gamey’, you might try this old method of brining and air-drying…just as popular
and tasty today. The best tasting game birds I ever had were in my mother’s or aunt’s kitchen. It was called ‘Speckaschutt’…(spelling
problem...never did learn the correct Norwegian spelling.) Back then everyone did this for game of all sorts. Some was also ‘put up’ or canned. You
can make this with birds, game of all sorts, and even beef. It is unbelievably good. Note: Not to be confused with Smalahove, (sheeps head) …which
you probably won’t be trying.
Using a container, submerge bird parts in a brine and keep in fridge for 6-24 hours. Brine can be any good one you like…such as sea salt,
Worchestershire sauce, molasses, rosemary, bay leaves, pepper..or look up one if you don’t have a mother handy. Then wrap in cheesecloth and hang in
cool, dark place, 32-40F…barn or garage (keep the dang cats out!)…for a couple weeks or taste ready. Eat as is or use in any recipe.
Brined and Hung. My favorite way to prepare an antelope shot this year. Used both hams and shoulders. When done hanging, I’ll just slice very thin
and use as a snack or appetizer, like prosciutto only a helluva lot cheaper.
*edit to remove older hunting photos with our Playmate guide...tsk, tsk. I was naughty...again.
[Edited on 11-20-2014 by Pompano]
I do what the voices in my tackle box tell me.
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