The NFC B-Day Chat Thread

[Blooie]

I can tell you, Diva - I grew up eating them and love, love, love pheasant. It doesn’t taste anything like chicken, at least I never thought so. It has a richer taste that, although perhaps just slightly similar, is still 100% unique. Ma had so many ways to fix it. In the fall Dad guided pheasant hunters and we had a lot of pheasant in the freezer, between what they gave him and what we hunted ourselves! City guys often came out to hunt, but some didn’t want to be bothered with shipping or taking the meat home, so they gave it to Dad. With 7 of us to feed, he took it and gladly. I used to love it when Ma would fry it up until it was golden brown on all sides. She’d take it out, set it aside to drain, and fry up the next batches. Then she’d add a couple of cans of what she called “instant supper” and a can of milk to each of the cast iron skillets she’d used, stirred that in to get up the crispy browned bits from the frying, add the pheasant back in, and put it them the oven for an hour or so while she made mashed taters and my sisters and I snapped beans or husked corn to cook up. She also used to poach it in red wine and have that with rice, but I detest rice in any form so she’d sometimes let me bake up a potato or scrounge up something else. The occasional missed BBs always gave pheasant a nice crunch!

Man, I’d dust off my trusty shotgun if I hadn’t given it to my niece when she passed her Hunter’s Safety course a couple of years ago. The pheasant here are a little bigger because many of them are raised and released by a Game and Fish, but those Dad and the rest of our family hunted in Eastern South Dakota way back then were pure wild birds.

 

[drumstick diva]

Now you are making me hungry Blooie.

 

[perchie.girl]

Are there not any farriers that could come to you?

Nope.... One used to come up from Mexico to do her feet but he got a job grading roads in Los Angeles....

Home is sixty miles from civilization.... Farriers that come this far are few and far between then only one percent of farriers here will do drafts.

So its better to trailer her for a trim... its only thirty miles away........ Better to have a farrier that knows her and is doing regular shoing and trimming. This fellow works at a hunter jumper performance horse facility so hes a pro.... plus hes been trimming her now for more than a year and I am really happy with his work and the way he treats her.

I have had farriers Whack a horse in the ribs with their hammer for not standing still. Not happinin on my watch.

deb

 

[ShrekDawg]

Nope.... One used to come up from Mexico to do her feet but he got a job grading roads in Los Angeles....

Home is sixty miles from civilization.... Farriers that come this far are few and far between then only one percent of farriers here will do drafts.

So its better to trailer her for a trim... its only thirty miles away........ Better to have a farrier that knows her and is doing regular shoing and trimming. This fellow works at a hunter jumper performance horse facility so hes a pro.... plus hes been trimming her now for more than a year and I am really happy with his work and the way he treats her.

I have had farriers Whack a horse in the ribs with their hammer for not standing still. Not happinin on my watch.

deb

Oh wow that is far out! Definitely see why you want to go to one you know and trust then. Seems well worth it. Is the trailer big enough for two horses? How often would they need to be trimmed? Might get expensive if you need to trailer them and get a hotel every time. It’s like every 2 months usually right? 6-8 weeks?

And oh wow that is awful!! Some people shouldn’t be around animals. SMH.

 

[drumstick diva]

The wildest thing I ever ate was a baked Half duckling with orange sauce packet. Just had to heat it up. Delicious. $ 3.19 from the grocery store. I could only afford it once or twice a year. This was ages ago.

Now I saw,same brand in another grocery store and it was around $ 20. no orange sauce and you have to bake it yourself. Oh well, I love ducks more than Ralphie, so probably better not to eat any.

 

[drumstick diva]

BTW last year when my son was out, he was tired of the usual menus in the restaurants. I suggested he get duck. It was expensive and it was horrible. They had it so crispy and charred - nothing much left to eat. Now I only offer advice on deserts.

 

[007Sean]

@perchie.girl , you know better than to apologize to us.

X4

 

[drumstick diva]

I just need to stay within my field of expertise

 

[Blooie]

My text message ring was going bonkers earlier, but I was in the middle of folding laundry so I figured it could darn well wait until I had time to sit down. This is the series of texts I got. Seems Kendra found Katie’s phone again!

 

[007Sean]

I can tell you, Diva - I grew up eating them and love, love, love pheasant. It doesn’t taste anything like chicken, at least I never thought so. It has a richer taste that, although perhaps just slightly similar, is still 100% unique. Ma had so many ways to fix it. In the fall Dad guided pheasant hunters and we had a lot of pheasant in the freezer, between what they gave him and what we hunted ourselves! City guys often came out to hunt, but some didn’t want to be bothered with shipping or taking the meat home, so they gave it to Dad. With 7 of us to feed, he took it and gladly. I used to love it when Ma would fry it up until it was golden brown on all sides. She’d take it out, set it aside to drain, and fry up the next batches. Then she’d add a couple of cans of what she called “instant supper” and a can of milk to each of the cast iron skillets she’d used, stirred that in to get up the crispy browned bits from the frying, add the pheasant back in, and put it them the oven for an hour or so while she made mashed taters and my sisters and I snapped beans or husked corn to cook up. She also used to poach it in red wine and have that with rice, but I detest rice in any form so she’d sometimes let me bake up a potato or scrounge up something else. The occasional missed BBs always gave pheasant a nice crunch!

Man, I’d dust off my trusty shotgun if I hadn’t given it to my niece when she passed her Hunter’s Safety course a couple of years ago. The pheasant here are a little bigger because many of them are raised and released by a Game and Fish, but those Dad and the rest of our family hunted in Eastern South Dakota way back then were pure wild birds.

X2 Blooie, there's lots of ways to cook pheasants...one of my favorite is pheasant and dumplings. I do raise plain old ring necked pheasants to eat, not just a bunch of high dollar pheasants to look at!