Following the Crailoch Shoot, Mum and I had a morning plucking pheasants in the Games Room. Mum does the females and I do the males and the gory bits! They have hung for longer than usual this year as it has been so cold. You hold them by the tail and start pulling the feathers up the back, then the legs towards the breast. The wings, feet and neck are all cut off before pulling out the tail feathers. Its a good time to catch up on the chat and they were soon bagged and put in the deep freeze. Crailoch Pheasant with Whisky, cream Bay and Thyme is a favourite recipe at Cosses Country House. Mum and Dad then went off to Wildings for lunch with friends as it is Dad’s 88th birthday tomorrow.
Mum plucking a pheasant in the games room