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Game
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Im watching the Saturday Kitchen and they were cooking Grouse I believe I have never tasted Grouse Partridge Pheasant or any other game before. They always describe these birds as having a strong or rich gamey flavour which is an acquired taste. Could someone please explain to me what game is comparable to or is it a unique flavour? Also these birds are pretty small and it looks like you'd have to give a whole one to each dinner guest. Are these birds expensive?
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Grouse is absolutely delicious. The meat has a wonderful, livery, flavour. So if you don't like the flavour of liver, you might not like grouse. As coinkidinky would have it, we have just been in Birmingham, to the indoor markets, and ordered a brace of grouse, which we will collect next weekend, and stick in the freezer to have at Christmas. We paid £25 for the brace, so they ain't cheap. We would probably share one between two, you could possibly eke it out to three people.
Here in the western U.S., we don't have grouse, but we do have an abundance of pheasant, prairie chickens and some other Upland Game birds) With the pheasant, especially, most are corn fed since there are a lot of corn fields, but even with that, I soak the birds (especially considering they've been shot during hunting) in enough water to cover with about two or three tablespoons full of salt dissolved. I soak overnight. Takes away some of the gamey taste and (although Mrs. 'C' disagrees) I think it makes the bird somewhat more tender...
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:) :) itsnotme.
i am game for trying anything in the food line, including game, just don't like it. do you?
the boozy lunch was great thank you for asking. the sun stayed out long enough for us to eat outside in the garden and we got through 2 bottles of pinot grigio and a bottle of fizz between 3 of us. the 4th was driving so had to be satisfied with one bottle of beer and some soft drinks. the chicken basque was, as usual, a total success. it's become my signature dish (well, borrowed from delia of course), so easy and tasty.
give it a go.
i'm making oven baked mushroom risotto for tonight, anothe delia one. no stirring required, just assemble it and shove it in the oven like a rice pud.
i am game for trying anything in the food line, including game, just don't like it. do you?
the boozy lunch was great thank you for asking. the sun stayed out long enough for us to eat outside in the garden and we got through 2 bottles of pinot grigio and a bottle of fizz between 3 of us. the 4th was driving so had to be satisfied with one bottle of beer and some soft drinks. the chicken basque was, as usual, a total success. it's become my signature dish (well, borrowed from delia of course), so easy and tasty.
give it a go.
i'm making oven baked mushroom risotto for tonight, anothe delia one. no stirring required, just assemble it and shove it in the oven like a rice pud.
pheasant is absolutely delicious served cold (after having been roasted). It is much better for having been hung which is another area of discussion. commercially raised pheasant usually hasn't been hung so has not developed its full flavour. Here in SW France duck hearts are a bargain by product of the local fois gras industry and are delicious fried with mushrooms and whatever optional mediterranean embellishments you may care to add.
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