roadkill recipie
On my way up to Waipu last week I spotted a dead male pheasant at the side of the road. I stopped and went back to check him out - altho he was stiff, he had not been dead long, as he smelled fresh. The body was intact, tho his neck was broken.
In the kitchen I gutted the bird, removed the tail feathers to give away, then poured boiling water over the bird as I plucked it - this way the feathers come out easily.
My experience with pheasant is that the flesh can be a bit tough, so I mashed up 6 kiwi fruit & squeezed the juice out of a large grapefruit to make a marinade. I filled the body cavity with the mixture, placed the bird into a plastic bag & poured the rest of the mix in on top. This I placed in the refridgerator & left for four days.
To roast the bird I placed it into a baking dish with some oil (still filled with fruit), covered the dish, & cooked it slowly for 80 minutes at 160-170 F. The juices and the rest of the marinade made a delicious gravy. The meat was tender with just a slight gamey taste, and served four people.
My experience with pheasant is that the flesh can be a bit tough, so I mashed up 6 kiwi fruit & squeezed the juice out of a large grapefruit to make a marinade. I filled the body cavity with the mixture, placed the bird into a plastic bag & poured the rest of the mix in on top. This I placed in the refridgerator & left for four days.
To roast the bird I placed it into a baking dish with some oil (still filled with fruit), covered the dish, & cooked it slowly for 80 minutes at 160-170 F. The juices and the rest of the marinade made a delicious gravy. The meat was tender with just a slight gamey taste, and served four people.
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