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Old 01-11-2010, 07:44 AM   #31
Assistant Cook
Join Date: Jan 2010
Posts: 3
Until recently I'd never heard of soaking chicken (or pheasant) in milk - liver, yes! but not poultry. I have always understood the purpose of soaking liver in milk is to reduce the strength of the flavour, which makes sense as some livers can be very 'flavourful'. Recently I was asked about soaking pheasant in milk, so I decided to investigate. It appears to serve exactly the same purpose for pheasant!

For those who do not desire the very strong, gamey flavour that defines hung pheasant, soaking the bird in milk overnight will reduce the 'gamey-ness', producing a much milder, more palatable flavour. Of course, you could just eat the pheasant while fresh and avoid the issue...

Rose Tinted is offline   Reply With Quote


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