I think it's October and November and then the rest of the year they sometimes have something but but um in September the pheasants goes by then o January the cows uh because that's how the animals are that's when they're best that's that's the the way that's like most natural to do so we lost we lost that
It's different from using a rifle-- very challenging. I did shoot a pheasant . Obviously, in Britain, that has different implications, because it's very mixed up with landownership and class.
Geographic image and this dog is wearing a collar which shows its path trying to find this pheasant um basically it's detecting concentration gradient of concentration zigzags around what had been the path of the Partridge dragged
And so he really felt that way. You take a pheasant or partridge and you have pieces of lard on the bottom, and you can put some potatoes, and then
actually go to the farm so we went out to this Farm out in Ellensburg called Wy and ranch and they have um they have chickens they have pheasants turkeys uh pigs they have um Cows as well they have llamas to protect the other animals but they they follow you wherever you go when we first when we first arrived to the farm we were greeted by two horses
So let's talk about it openly rather than saying they're all bad. And I like to eat pheasant I'm afraid. But the best way to eat pheasant is roadkill.
And I like to eat pheasant I'm afraid. But the best way to eat pheasant is roadkill. And there's lots of them on the road at certain times of the year.
We were talking about that earlier. If I would have a recipe in the restaurant on pheasant , and I would think, well, people don't have pheasant lying around, I could convert it to chicken and see if that
dish that you know has less to do about the bite of food I would say which is fairly it's comfort food it's it's a temper fried pheasant with apple cider gel it tastes very comforting there's nothing challenging about that it comes to the table looking like um well you know on this what we call the squid um
And so he really felt that way. you have the braised cabbage, and then you put the whole pheasant which has been pre-roasted and flambe with cognac.
And so he really felt that way. And then inside is partridge, woodcock, and pheasant .
And so he really felt that way. And then we take the innards of the partridge, pheasant , and decasse and we make a little stuffed cabbage on top.
working on this book and he had all these menus um from all these old restaurants from the 1890s and he said look at these menus look at the birds these people used to eat snipe Woodcock Grouse pheasant four kinds of water Ducks grebs everything they ate everything again you get to the age of modern animal husbandry we're down to
I think it's also a really good thing for the person who loves eating there. Somebody told him that onions and celery or whatever weren't good, or duck wasn't good, or pheasant wasn't good.
While another Englishman, Philip Barrow, writing in the 16th century stated that "frigid men and women should eat meats that do heat and engender good humors, as is the flesh of hens, capons, partridges, pheasants , young doves, birds of the mountain, especially sparrows, cockstones, and suchlike." So clearly you're not lacking for options.
So afterwards, I'd want to find out where he went. But somehow, they got a gun in my hand, and we killed these pigeons-- not pigeons, pheasants -- and we had a ball.