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By pyewacket

i'm not a pheasant plucker

There was a time when seeing one of these fellas in the garden was an everyday occurrence. But we were renting a cottage on a country estate just south of Horsham at the time. Nowadays we hardly ever see them in our garden. So when I threw back the curtains this morning to see this guy strutting his stuff by the bird feeders I just had to get a shot.

Sadly there's a bit of glare from the window - but I'm prepared to overlook that :0)

Whilst looking around for some interesting pheasant facts I came across the two following titbits:

"A Pheasant eaten only a week after its death is not good as a partridge or a pullet, for its merit consists in its aroma. Science has considered the expansion of this aroma, experience has utilised science, so that a Pheasant ready for the spit is a dish fit for the most exalted gourmands. In the varieties will be found a recipe for roasting a Pheasant, a la Sainte Alliance. The time has come when this method, hitherto concentrated in a small circle of friends, should be made known for the benefit of humanity. A Pheasant with truffles is not good as one would be apt to think it. The bird is too dry to actuate the tubercle, and the scent of the one and the perfume of the other when united neutralize each other -- or rather do not suit." from: Jean Anthelme Brillat-Savarin in The Physiology of Taste, Project Gutenberg, Apr 2004. First published Dec 1825.

And:

"Watch for gunshot pellets when eating."

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