Henry dV

If I don`t catch your drift I apologise, however I would try things like seared fresh peach chunks on cocktail sticks with a greek yoghurt and honey dip. Smoked mussels and a creme fraiche and dill dip. To be honest any sticky finger food will be good

I don`t score wild duck ever as there is no need, reared duck however is another matter, IMHO it needs it to release the fat slowly and provide a crispy skin. However at the moment I am in the minority so it may just be "horses for courses"

prasantrin - Why not try a different twist on capers and make your own, but using Nasturtium buds, I have just salted some for 4 hrs and then rinsed off and put in a jar of cider vinegar. It has turned the vinegar a pale pink as the flowers were yellow with an orange heart. The smell is wonderful and much like Capers but the taste has a peppery punch

Sorry to be pedantic but it`s "Curry goat" and I would ask for the loins intact and the legs boned and cubed and finally and by no means least the neck whole !! Enjoy.

...........and where`s the tatties ? Cold boiled potato sliced and fried in the bacon/sausage fat or try another Celtic slant and try a tattie scone MMmmmmmm calories with a capital C OOoooops almost forgot, soda bread and tea you can stand a spoon up in.

My wife and daughter like their`s fried, I don`t eat eggs, and they both said the flavour was slightly stronger but extremely tasty too.

On a slightly different tack, I use 50/50 when I make my burger meat, but I use Woodpigeon and belly pork. AFAIK in the uk we don`t have the option that you guys do for differing percentages. I`ll have to give it a try next time I shoot some venison though, thanks for the ideas !!

Salted and smoked would be the way to do it for me !!

I think you do yourself a disservice, it is the very fact you did everything from catch to cook is in itself, to be applauded. I do have to say that no-one should feel guilty that they can`t kill and/or process their own food. I couldn`t handle personal care for a stranger, others can, we are all different, just enjoy good food and good company ! Excellent thread BTW !

This is a variant that i did for Christmas last, Basically it is a small hen Pheasant wrapped in a free range corn fed Chicken, which is then wrapped in a Pinkfooted goose(similar to a snow or blue goose)..........and called a Gooickant, but we may have to work on that a bit The raw materials were boned out and laid out on clingfilm for hygeine. The hen pheasant was given a nice layer of sausagemeat and prune stuffing and some knobs of butter to moisten, even though she was in life well layered in fat. The same goes for the chicken and Pinkfoot(apologies for the bruised goose but it was shot by myself). I rolled the Hen Pheasant into an assimilation of its former self and then placed it on the chicken, however I placed the head end of the pheasant toward the rear of the chicken so it gave bulk at the "thin" end of the chicken. I then placed the assembled meat into the Pinkfoot as below, with the breast downward and to the rear. You will notice that I left the bones in the wings and legs to give the correct shape. After sewing up and awaiting some butter and bacon before roasting. Partially and fully carved.

We use the Boursin with black pepper as a party nibble, simply spread it down the centre hollow of a celery stick, from the heart, and then cut with a hot sharp knife on the bias..........MMmmmm cheese!

Just like venison I like to use the neck if it is a young beast !!

What no Rosemary ??

Why not de-breast it, remove the legs and wings and use the remaining bones for stock as you say you only use a little at a time. Incidently do you like duck ? I find you can use more of a duck and even more if you get the giblets too. Liver, gizzard, heart, confit legs, duck fat(duck skin crackling), breast meat, neck skin, duck stock.......have I missed anything ??

Singe them over a gas flame first and scrape the tougher scales off, I believe they are nice roasted too.