Search results

It turned out really well, much more moist than I would have expected. That bruised meat had a different taste, but still edible. The roux was a nice idea, good use of the drippings. Thanks again.

Thanks a lot for your reply, that's helpful information. It's never been frozen as far as I'm aware. It smells funky, but I think that's just a normal gamey smell (I'm new to cooking game). I bought it from my local butcher yesterday, but didn't inspect it until today.

In case that link isn't working - here's a picture. https://goo.gl/photos/XRpQBv3SGrp1u1g26

Merry Christmas! I'm about to start preparing a pheasant for Christmas dinner and discovered that it is discoloured in a few places. Quite black around on of the legs. I'm thinking it's fine but my wife thinks it's sketchy. Any pheasant experts have advice to share? Thanks and merry...