After a long hiatus I thought I would return to this to keep myself engaged with the blogosphere- as well as the fact that I have tonnes of new food experiences to share.
The most recent of which was learning, without interlude, how to head-gut-and feather a recently shot partridge.
I have always been a proponent of nose to tail eating as well as the importance of knowing where your food comes from but this was something of a graphic introduction to the reality of this philosophy.
A colleague of mine is an avid hunter and asked if I wanted a partridge as he was out hunting them. I of course said I would, with the assumption that I would receive a well hung feathered bird ready for a lovely meal. I was wrong. Still in his hunting gear my friend arrived with a brace of skinned and feathered birds in his car and one that he had left whole for me as a challenge.
With pocket knife in tow he lead me through the skinning process as my bar manager and jr. sous-chef looked on. Behead the poor fowl, cut quickly through the chest and gut/ skin the bird of all its feathers. Suffice it to say the job was done with myself wearing suit jacket and tie pictures to follow!) and the bird now rests comfortably in my freezer (I am a little wary of bacterial remnants and assumed freezing will kill any nasties). I plan to cook the bird for the next post with a combination of bacon and tarragon reduction. I will post the recipe assuming I don't die of the bird flu.
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