Not a fan of cranberry or the Cranberries.
+1
the greatest pile of shite imaginable
1 Like
The band? I also like to keep my sweet apart from my savoury
Where’s that? Above in Galway? Those fucking Indians are dirty hoors anyway.
Both. Can’t stand turkey, so anything associated with it makes me retch. As for the band, Limerick produced a lot better from that era that were never heard of. Off the top of my head I cant thing of another band that got more mileage out of one song.
No - in Dublin pal.
Spuds are shit bud. With the sunday dinner and that be it for me.
I need the carbs, was doing heavy squats session yesterday
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I’ve been left in two breasts of pheasant, still attached to the carcass.
How would ye cook it.
Step one, remove the pellets
Surely these pheasants were acquired under some “Danny - the champion of the world” type cunning operation …
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Fuck them out. Horrible tack. The aristocracy used to eat shit like that because they were too mean to pay for real food.
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Are you a pheasant plucker?
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I’ve had pheasant before. It’s strong tasting, but nice for something different.
It’s nice fresh. A lot of people, my father included, used to hang it for too long and it would be so strong tasting it was foul (also fowl) by the time you’d eat it.
A little pheasant-au-vin?
Brilliant! Best post today.
But seriously, don’t fuck them out.
Fillet steak (med) with peppercorn sauce, wedges + peri peri mayo, asparagus, mushroom and spring onion. Bit of a mish-mash, but went down like a treat with a nice sauvignon.
6 Likes
Crush a handful of juniper berries and stick them on the breasts. Saute them for about 3 or 4 minutes a side, they should be firm to the touch. Throw a shot of gin on them and flambé. Remove them from the pan and finish the sauce with a small bit of chicken stock, a few tsp gin, and a bit of cream.
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