Bird recipes or suggestions:

kjm · December 29, 2001, 01:20 AM

I need ideas or recipes to cook 3 different birds. I have a couple of phesants, a whole mess of quail, and some other duck-like creature my friend gave me (he killed them but neither of us knows how to cook them). Your suggestions or recipes are appreciated!

12-34hom · December 29, 2001, 02:16 AM

Pheasants, drege in flour - salt - Black pepper - Brown pieces in skillet- Cover meat in Golden mushroom soup- simmer on low heat until tender.

Use pan dripping for gravy.....

Quail - same process.

Ducks - if these birds are classified as "diver" ducks = then toss them out in the garbage.

Puddel ducks on the other hand are excellent fare [ mallards, teal, woodies, etc...]

Quarter the bird up, brown pieces in skillet - Finish cooking in 350 degree oven in bakig dish or roasting pan for @ 15 to 20 minutes depending on size of portions.

Ducks and geese tend to be rather greasy. If bird is cooked whole, use some kind of stuffing to keep birds moist and soak up oils.

Don't over cook these birds as they have a tendency to dry out. Medium rare is just right.

12-34hom.

dZ · December 29, 2001, 05:53 AM

i bake pheasants stuffed with apples, bread cubes & bacon
a little wine for the bird, a little wine for the cook...

they tend to be fairly lean & need bacon fat stay moist

December 29, 2001, 01:20 AM	#1
kjm Senior Member Join Date: December 24, 1999 Location: College Station, Texas Posts: 1,871	Bird recipes or suggestions: I need ideas or recipes to cook 3 different birds. I have a couple of phesants, a whole mess of quail, and some other duck-like creature my friend gave me (he killed them but neither of us knows how to cook them). Your suggestions or recipes are appreciated! __________________ COME AND TAKE IT!!!

December 29, 2001, 05:53 AM	#3
dZ Senior Member Join Date: May 31, 1999 Location: Exiled, Fetid Swamp, DC Posts: 7,548	i bake pheasants stuffed with apples, bread cubes & bacon a little wine for the bird, a little wine for the cook... they tend to be fairly lean & need bacon fat stay moist __________________ "O tell the Lacedomecians to damn the torpedoes." BOTR, Chapter V: Some Monsters

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December 29, 2001, 02:16 AM	#2
12-34hom Senior Member Join Date: June 8, 1999 Location: Iowa - northeastern Posts: 1,810	Pheasants, drege in flour - salt - Black pepper - Brown pieces in skillet- Cover meat in Golden mushroom soup- simmer on low heat until tender. Use pan dripping for gravy..... Quail - same process. Ducks - if these birds are classified as "diver" ducks = then toss them out in the garbage. Puddel ducks on the other hand are excellent fare [ mallards, teal, woodies, etc...] Quarter the bird up, brown pieces in skillet - Finish cooking in 350 degree oven in bakig dish or roasting pan for @ 15 to 20 minutes depending on size of portions. Ducks and geese tend to be rather greasy. If bird is cooked whole, use some kind of stuffing to keep birds moist and soak up oils. Don't over cook these birds as they have a tendency to dry out. Medium rare is just right. 12-34hom.