| The pheasant should always be checked to see if the skin excretes blood when pressed. If it does, there could be bullet fragments or pellets inside! |
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You should make your own stock with the bones or leg of the poultry. For wild birds you should use vegetables such as celery, parsnip, parsley etc. use spices such as Timian or Sage. |
| The leg that has been cooked with the stock can also be eaten. Simply cut the leg into small pieces and mix with sour cream, celery, apples and herbs for a salad. |
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The skin can taste good and be used as decoration for meals. Place the skin between two sheets of baking paper. Then place in an oven- proof bowl (casserole dish) on the top oven tray and let the skin roast in the oven at 400°F (200°C) for 30 minutes. |
| Stewed cranberries (cranberry jelly or compot) are very well
suited as an accompaniment for wild birds. For example, as shown in the picture, a sauce with cooked orange juice whipped with butter. |
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