got a few birds yesterday. so what would you do with them .cooking wise?
muntjac
oops wrong thread
lottie
Well I just use the breasts as I am not as expert as you at plucking and there is little meat on the legs.
You need extra fat to cook them in or the breasts dry out and are horrid.
So I wrap mine in bacon (don't get lardons around here ) and gently cook them in a pan on the hob for five minutes depending on weight. You can tell when they are done. Slightly pink inside is fine but don't overcook them.
lottie
Forgot to say, you can poach them the same way in stock or chop the breasts up and add them to stews - slow cooking though so they don't dry out.
muntjac
ty ... wil try the hob way with bacon .i use proper beef lard one the benefits of having contacts in the slaughtrhouse . a bugger on the nieghbours nostrils tho strange how times have moved on where the butchers actully cut all that loverly fat off the meat , no wonder shop bought stuff tastes bland . proper food for proper people .
) and gently cook them in a pan on the hob for five minutes depending on weight. You can tell when they are done. Slightly pink inside is fine but don't overcook them.