Scott My good friend, I must say this was a great great dish... I started following your channel maybe 2 years ago... possibly a bit less... at any rate, what I'm trying to say is that your videos inspired me to go to culinary school... and I'm almost done with it... at first what you said didn't make much sense in my inexperienced mind but now it all makes sense... Just thought I'd share this with you and all my fellow subscribers... keep up the great work... and coming back to your videos and then going through some of the old ones: man, even you have gotten so much better (although mostly in your recording techniques) but still, once again Scott, I really thank you for shedding light into this beautiful world that is the art of cookery. Haven't done much butchery myself but I do expect to be doing some of that relatively soon... peace!
Game …I’m jealous. Can’t get it here in my area in Redondo Beach California. Good fish though and in my home town in Hawaii too. You’re so impressive always…field to fork. Game, fish, geez any animal, butchery and cooking. Love love love.
Beautiful birds. skinning them is the way to go. didn't know that. yes, a bit of crusty bread and boom! I really look forward to your times of cooking.
I have to tell you, this has to be the best pheasant recipe i ever had. Saturday was opening day here in New Jersey USA and I managed to bag a nice rooster.. Fantastic. Thanks so much.
Just made this with the first Pheasants of the season...... absolutely delicious!! This is a great way to get the best from the leg meat. Thanks Scott!!!
you give so much insperation whit your cooking. im a hunter myself, and your videos are so proffesional, educating and entertaining. i have learnd much by watching your videos! my english is not the best😊 but cheers from Sweden!
I'm following your pheasant recipe, I wish you were here to put some touches on the elk I got recently, I so enjoy your videos!!!!! way to go chap , or is that mate , ha ha
Fantastic video Scott - as always ! Looks utterly delicious, and the cooking part of it is pretty simple. The way you butcher those pheasants though - God you make it look so easy ! Yeah, I know you've got a bit of experience :-) But gotta try this - I'm pals with the local gamekeeper, and he's always got more pheasants than he can shift at this time of year, so I get them for nowt. Hard life, I know ! But well done on another superb video, please keep up the good work :-)
Just finished this and the Pheasant Roulotte. Both look delicious. Might have to try the roulotte with duck or goose though. I don't have any peasant right now
Scott, you should try the german dish "Steckrübeneintopf" that is, literally translated, a "rutabaga one pot" - a stew. I could give you my recipe, if you want. It has lots of pork and (if you want) beef. The sweetness of the rutabaga and the saltiness of cured and smoked pork make it amazing.
Scott, Greetings from over the pond. I love your videos. I love breaking apart cheap meat and making something better. Would you be willing to do a tour of SRP Headquarters (your backyard cool room). Thanks again.
Damn. You're just dead informative. Thank you. If a Yank who looks a tad like Gregg Allman shows up at your door for the Holidays... (i worked as a pro saucier, so at least i can contribute gravy.)... be kind. Anon.
i like all the videos Scott. maybe you can help me out there is a French minced meat and fat ..looks like delicious lard and minced meat ..i know it as a French Canadian breakfast .You spread on toast cold and add mustard or what ever. it most likely has a longer history . I know it as Creton. it's delicious and healthy ..maybe it's regional but it's tough to find the real recipe
I never knew it was that easy to skin a pheasant - thanks for the demo Scott. Apart from cultivating your supplier, do you have any tips for selecting good birds in the first place? For example how to make sure you don't end up with an infirm or badly shot-damaged bird...
To further add to that, beta-carotene contributes to the orange-yellow colour of fats. White fats typically come from younger birds that haven't had as much time for buildup, and likely from a less varied diet as well.
That looks outstanding. Never had pheasant before, I think my grandfather likes pheasant, he doesn't hunt birds anymore, though. What's it compare to, flavor wise?
You know that old joke about some random thing tasting "just like chicken"? Well, it's really not too far off in this case. I've only had it a couple times myself, but it's pretty damn good.
neolexington same recipe. Even more basic brown in bacon fat, cover with white or red wine and some chicken stock. Add carrots, onions, tomato and some seasoning. Try parsley, thyme, oregano, salt and pepper.
i always watch videos without sound when i'm not carrying my earphones with me, and i couldn't help but notice the subtitles saying "and his penis selection" at 1.08, needles to say it gave me a good laugh. so much for quietly watching videos
So, came across a cock pheasant by the side of the road on Sunday. Had a bit of rigormortis and didn't look like it had been touched by anything, so took it home (1st time I've ever done this) and skinned it for this recipe of yours. Soaked the 8 pieces in home-made blackberry wine for nearly 48hrs (meat looked dark as liver by then) and started cooking it this evening. Has been in oven since 7pm, so going to be eating late :( Smells wonderfull :) In fact, every stage of the cooking has smelt great :D Have never had the opportunity to try pheasant before (towny), so hoping it isn't too strong a taste.
The "oyster" is a pocket of meat that is easily missed when parting out the bird - Its near the joint of the thigh on the lower back. Its deliciously tender and flavorful!
Always the same Jamie, they didnt even have time to watch the video, i have a feeling i know who they are too, but hey ho, haters gonna hate dude, water of a ducks back. cheers
Scott Rea You've changed the way me and my family eat. we couldn't thank you enough. Even my grandad likes to watch your RUclips videos now. He calls you "That Scott Rea bloke" haha.
Fabulous Scott. I've just sent this to two mates who wanted a walk through for prepping pheasant / pigeons. It's a brilliant video showcasing 'Field to Fork' food and wasting nothing. Keep up the great work mate. Atvb Pete, Harrogate
Scott My good friend, I must say this was a great great dish... I started following your channel maybe 2 years ago... possibly a bit less... at any rate, what I'm trying to say is that your videos inspired me to go to culinary school... and I'm almost done with it... at first what you said didn't make much sense in my inexperienced mind but now it all makes sense... Just thought I'd share this with you and all my fellow subscribers... keep up the great work... and coming back to your videos and then going through some of the old ones: man, even you have gotten so much better (although mostly in your recording techniques) but still, once again Scott, I really thank you for shedding light into this beautiful world that is the art of cookery. Haven't done much butchery myself but I do expect to be doing some of that relatively soon... peace!
I made this on Christmas Eve with birds we shot that morning and it was a huge hit. Even members of the family that don't usually eat game liked it.
Game …I’m jealous. Can’t get it here in my area in Redondo Beach California. Good fish though and in my home town in Hawaii too. You’re so impressive always…field to fork. Game, fish, geez any animal, butchery and cooking. Love love love.
Glug, glug, oui, oui, oui....
My kind of cook. Another classic, thanks!!
I like this recipe and the fact it's designed for older hens and roosters. I'd love to see more recipes that involve those types of birds.
Beautiful birds. skinning them is the way to go. didn't know that. yes, a bit of crusty bread and boom! I really look forward to your times of cooking.
That is some beautiful scenery right there, and good food to boot!
Just wonderful, a feast for the eyes, and no doubt, the stomach. Many thanks.
Being a hunter myself, I like your field to fork videos. This one looks delicious.
I have to tell you, this has to be the best pheasant recipe i ever had. Saturday was opening day here in New Jersey USA and I managed to bag a nice rooster.. Fantastic. Thanks so much.
It's in the oven right now and smells wonderful. I can't wait to tuck in!
A great rustic meal, well prepared. Thanks!
this dish made my mouth water uncontrollably
Just made this with the first Pheasants of the season...... absolutely delicious!! This is a great way to get the best from the leg meat. Thanks Scott!!!
Love this one Scott, gonna do it with one of the Pheasants in my freezer. Cheers!
Nice adaptation of a French classic and personal favorite. I've had it with small white onions instead of shallots, and it was just as good.
A new Scott Rea video-rejoice!
This is perfect, got a few days shooting coming up and now something yum to do with a brace or two!
Lots of good fly-tying material there!
That looks absolutely brilliant.
Oh man that looks good! going out next week for some pheasant hunting, if the gods are with me I am most defiantly trying this recipe! Top notch.
Scott me lad, my second favorite pheasant dish, the first being Normandy pheasant. Loved the shot of the birds hanging in the shed!👍🍽
Cheers mate
you give so much insperation whit your cooking. im a hunter myself, and your videos are so proffesional, educating and entertaining. i have learnd much by watching your videos! my english is not the best😊 but cheers from Sweden!
Wow yet another great video and another superb recipe. Definitely on my to do list, thanks again Scott keep up the good work
Oh yeah that's just bloody delicious. Love the videos as always Scott and thanks for sharing mate.
I'm following your pheasant recipe, I wish you were here to put some touches on the elk I got recently, I so enjoy your videos!!!!! way to go chap , or is that mate , ha ha
Dude; yer channel is awesome. Inspiring stuff you bring out n rustic AF. These dishes look absolutely fabulous! Thnx for these shares bruv! : D
Fantastic Scott!
Your entire channel is great.
Lovely as always.
Fantastic video Scott - as always ! Looks utterly delicious, and the cooking part of it is pretty simple. The way you butcher those pheasants though - God you make it look so easy ! Yeah, I know you've got a bit of experience :-) But gotta try this - I'm pals with the local gamekeeper, and he's always got more pheasants than he can shift at this time of year, so I get them for nowt. Hard life, I know ! But well done on another superb video, please keep up the good work :-)
Love your videos, thank you
LOL! Love watching your videos scott. Now i'm hungry for pheasant.
Hey Scott, that is exactly the way I clean my ruffed grouse!!
Scott mate, it's like stepping back in time bro, proper Kings fair is that. Amazeballs as always lad. ATB Moose Down Under.
I really love all of your recipes!!!! Greetings from greece! ❤
Scot, that was perfect 👍🏼👌🍻
Awesome as usual...
Just finished this and the Pheasant Roulotte. Both look delicious. Might have to try the roulotte with duck or goose though. I don't have any peasant right now
Scott, you should try the german dish "Steckrübeneintopf" that is, literally translated, a "rutabaga one pot" - a stew. I could give you my recipe, if you want. It has lots of pork and (if you want) beef. The sweetness of the rutabaga and the saltiness of cured and smoked pork make it amazing.
love the videos scott awesome
Looks tasty.
You make us Americans proud of ya!!!!!!!
I HAVE to make this. Looks So good!
That looks awesome
Going bird hunting tomorrow, will try this on Ruffled Grouse.
Nicely done. Love your channel!
Sounds like the Scott Rea project needs to establish a herb garden :)
nice one Scott
looks delicious!
Wonderful recipe, I don't have access to pheasants,but I do this with wild duck,
Harold clark duck might be a bit fatty for this you can use just normal chicken and it's still really tasty.
Never seen a fatty wild duck!
or turkey. use a whole magnum of wine and make turkey au vin. that would be epic
keep up great work promoting using game meats Scott the dislikes must be veggies. :-)
great video as always!
Scott, Greetings from over the pond. I love your videos. I love breaking apart cheap meat and making something better. Would you be willing to do a tour of SRP Headquarters (your backyard cool room). Thanks again.
its a must
Love all ur vids pal...
Damn. You're just dead informative. Thank you. If a Yank who looks a tad like Gregg Allman shows up at your door for the Holidays... (i worked as a pro saucier, so at least i can contribute gravy.)... be kind. Anon.
i like all the videos Scott. maybe you can help me out there is a French minced meat and fat ..looks like delicious lard and minced meat ..i know it as a French Canadian breakfast .You spread on toast cold and add mustard or what ever. it most likely has a longer history . I know it as Creton.
it's delicious and healthy ..maybe it's regional but it's tough to find the real recipe
Oh my god, that looks so good, Scott. Bet it tastes just as good. Your friend Coop have a feather plucker drum? Cheers!
It would be nice to see you cook a sunday dinner ..mash potatoes yorkyz n lot.. get in
I never knew it was that easy to skin a pheasant - thanks for the demo Scott. Apart from cultivating your supplier, do you have any tips for selecting good birds in the first place? For example how to make sure you don't end up with an infirm or badly shot-damaged bird...
hey Scott, love your work. why was the pheasant fat yellow?
Natural poultry fat is yellow, typically only farm raised birds have white fat.
To further add to that, beta-carotene contributes to the orange-yellow colour of fats. White fats typically come from younger birds that haven't had as much time for buildup, and likely from a less varied diet as well.
age, diet.
I know you don't need to but have you done road kill ? and what to look for, great video's .
Scott what black pudding do you think is better, Stornoway or Bury?
some bread dumplings would be good with that!
Oh yeah
That looks so nice shame I cant be botherd and dont have enough time and patience to make it with all the pheasants I constantly get
pack them in an insulated chest in dry ice and fed ex. be happy to pay the shipping
That looks outstanding. Never had pheasant before, I think my grandfather likes pheasant, he doesn't hunt birds anymore, though. What's it compare to, flavor wise?
You know that old joke about some random thing tasting "just like chicken"? Well, it's really not too far off in this case. I've only had it a couple times myself, but it's pretty damn good.
has just a little more game flavor to it.
Zajebiste przepisy!
Looks delicious, Scott it's small game season here in the States. Do you have any good squirrel recipes?
Yes, what he said. Squirrel or my favorite, wild rabbit!
neolexington same recipe. Even more basic brown in bacon fat, cover with white or red wine and some chicken stock. Add carrots, onions, tomato and some seasoning. Try parsley, thyme, oregano, salt and pepper.
Just when I thought the bar couldn't be raised any higher.
oddly, bacon, garlic, shallots, butter and brandy are all going to turn up in my autopsy.Cheers!
i always watch videos without sound when i'm not carrying my earphones with me, and i couldn't help but notice the subtitles saying "and his penis selection" at 1.08, needles to say it gave me a good laugh. so much for quietly watching videos
I'm 45 and I've never tried pheasant. Think I'm missing out
i guess ot would be the same for grouse??
please write a book it will be a world best seller
Great...but instead of sugar try good quality dark chocolate....
So, came across a cock pheasant by the side of the road on Sunday. Had a bit of rigormortis and didn't look like it had been touched by anything, so took it home (1st time I've ever done this) and skinned it for this recipe of yours. Soaked the 8 pieces in home-made blackberry wine for nearly 48hrs (meat looked dark as liver by then) and started cooking it this evening. Has been in oven since 7pm, so going to be eating late :( Smells wonderfull :) In fact, every stage of the cooking has smelt great :D Have never had the opportunity to try pheasant before (towny), so hoping it isn't too strong a taste.
My favorite dish, i do prefer the hen bird though .
would it be nice with creamy mash spuds
any plans for a squirrel recipe?
What part of a strip or piece of bacon would the lardon be on? They don't really use that term in the States that I've noticed.
Jason Hodgin You'd know it as pancetta. Pork belly cut into cubes without being smoked.
TheSteveFleming Ah, okay. Thanks. :)
Jason Hodgin No worries, happy eating.
Would you suggest this recipe for squirrels?
What was the opening music pls?
what did you mean when you said keeping the oyster
The "oyster" is a pocket of meat that is easily missed when parting out the bird - Its near the joint of the thigh on the lower back. Its deliciously tender and flavorful!
Is there a reason you dont pluck it like a chicken? hot water dunk it pull out the feathers
15:13 Are you confusing onions with mushrooms?
why didnt you reduce the sauce until its thick?
Butter?
its been up 2 minutes and already has 2 dislikes 😂😂 spoil sports
I bet those two dislikes were quail.
Always the same Jamie, they didnt even have time to watch the video, i have a feeling i know who they are too, but hey ho, haters gonna hate dude, water of a ducks back. cheers
Scott Rea You've changed the way me and my family eat. we couldn't thank you enough. Even my grandad likes to watch your RUclips videos now. He calls you "That Scott Rea bloke" haha.
Fabulous Scott. I've just sent this to two mates who wanted a walk through for prepping pheasant / pigeons. It's a brilliant video showcasing 'Field to Fork' food and wasting nothing. Keep up the great work mate. Atvb Pete, Harrogate
Scott can you do a DIY bacon video please? thanks mate!
These are the kind of recipes the hunting community needs to embrace old French trapper style recipes not pheasant poppers..
How can you have that many roosters together? Don't they fight?
Can you send me a portion???!!!!
Need the skin
I know people laugh with french speaking bad english but english speaking french isn't a pretty thing either lol