That was completely awesome. I wish I was having that tonight! I'll settle for this weekend. That's a lovely preparation and not too hard to do. (Well - you make it look that way!)
Hi Scott, Just tried your haggis method. Half the quantities (small lamb pluck) and I cooked them in bowls covered in foil. Perfect !!! I am living in France and there are some things I really miss. I will be trying more of your wonderful stuff soon Thanks Brian
Scott I just got to tell you that you do awesome videos. I've been watching you for a long time and I like all the stuff that you do and I learned a lot from you. Keep putting out those videos.
Thanks for all these great videos, I love your cushion birds and I'm trying my first one today, my turkey is all thawed out and I've mixed up my sausage stuffing. Now I'll try my hand at deboning, you make it look so easy but this will be my first time. I followed your instructions on butchering it up into thighs and flying breasts and it came apart so easily last time. I expect I'll have no problem deboning by following your methods, I'm not in a rush. Thanks for sharing your skills and I'm so happy I found your channel.
Ok so my cushion turkey is out of the oven. Wow! The sausage stuffing really kicks it off, I used a smoked bacon and it came out fine. The tendons definitely gave me a bit of trouble but I got them all out and they are in the gravy pot. Thank you again for such wonderful ideas and recipes.
Hi Scott - doing a solo Christmas as per - have done the posh French Bresse chickens, their castrated roosters and the good old turkey (with ham - in Ireland they go together). Tried fillet steak and even Waygu beef and they all had their place but too much expense with too many leftovers so great food waste. Happened upon your channel some time ago but only subscribed recently and this year I have guinea fowl, 2 pheasant and two partridge in the freezer and this looks like it could be the perfect Christmas lunch for one with leftovers - the guinea fowl can wait until New Year. Thank you for showing us how easy this is and it looks so amazing. Love game - when I am visiting my sister in the winter there is usually at least one occasion when she produces the most divine woodcock on toast with a sauce of cream, brandy and apple. Yum. Will let you know how I get on with this gorgeous recipe.
Awesome, love the way you butcher , the best videos cheers 🍻👍. You present all your videos amazing. It’s a skill you have champ ver easy to hear and watch . 🍗🍖🥩
What a way to tribute a game bird, Those elastic bands are cool
Fabulous! Might try this with black pudding in the stuffing....and a wild shroom and port gravy...yum yum
They say good things come in small packages, and that looks awesome. Cheers, Scott! ✌️
That looks absolutely amazing Scott I bet it taste beautiful
That was completely awesome. I wish I was having that tonight! I'll settle for this weekend. That's a lovely preparation and not too hard to do. (Well - you make it look that way!)
Hi Scott,
Just tried your haggis method.
Half the quantities (small lamb pluck) and I cooked them in bowls covered in foil. Perfect !!!
I am living in France and there are some things I really miss.
I will be trying more of your wonderful stuff soon
Thanks Brian
Scott I just got to tell you that you do awesome videos. I've been watching you for a long time and I like all the stuff that you do and I learned a lot from you. Keep putting out those videos.
That's experience doing the talking.... Great Recipe and video
Thanks for all these great videos, I love your cushion birds and I'm trying my first one today, my turkey is all thawed out and I've mixed up my sausage stuffing. Now I'll try my hand at deboning, you make it look so easy but this will be my first time. I followed your instructions on butchering it up into thighs and flying breasts and it came apart so easily last time. I expect I'll have no problem deboning by following your methods, I'm not in a rush. Thanks for sharing your skills and I'm so happy I found your channel.
Ok so my cushion turkey is out of the oven. Wow! The sausage stuffing really kicks it off, I used a smoked bacon and it came out fine. The tendons definitely gave me a bit of trouble but I got them all out and they are in the gravy pot. Thank you again for such wonderful ideas and recipes.
That was beautiful. You're an artist.
Beautifully prepared and presented, Scott! Makes my mouth water.
Hi Scott - doing a solo Christmas as per - have done the posh French Bresse chickens, their castrated roosters and the good old turkey (with ham - in Ireland they go together). Tried fillet steak and even Waygu beef and they all had their place but too much expense with too many leftovers so great food waste. Happened upon your channel some time ago but only subscribed recently and this year I have guinea fowl, 2 pheasant and two partridge in the freezer and this looks like it could be the perfect Christmas lunch for one with leftovers - the guinea fowl can wait until New Year. Thank you for showing us how easy this is and it looks so amazing. Love game - when I am visiting my sister in the winter there is usually at least one occasion when she produces the most divine woodcock on toast with a sauce of cream, brandy and apple. Yum. Will let you know how I get on with this gorgeous recipe.
Sounds absolutely perfect.
Awesome, love the way you butcher , the best videos cheers 🍻👍. You present all your videos amazing. It’s a skill you have champ ver easy to hear and watch . 🍗🍖🥩
Going to make one of these instead of making a birthday cake. Now then, how to place the candles...
New knife? good lookin cook sir thanks
Quick and easy. Ahhhh....
That looks amazing! Gotta find some of those elastic bands! They’re cool!
Amazon! 🥰
@@sc666 I found some silicone ones there. I’m in Australia so not as many options as other places but they would do if that was all I could find.
You are talented, Scott 👍 🕯 🕯 😈 👹 🕯 🕯 🐺 🐺 🕯 🕯 🔪 🔪
Very nice, no, BEAUTIFUL
Now that's a nice parcel 🤤
The only problem I have with this video is that I’m not there to have some or all of it because that looks absolutely delicious 🤤.
****Drooling****
Birds are defrosting ready for tomorrow! Can't wait to try.
👍🏻👍🏻👍🏻
Orignal et excellent.
Great!
Nice! But it would be better if you narrated.👍
OH YEAH... that is awesome. Just great looking and i bet great tasting ... < j
Surely you would not put Coleman's on that?
What did you stuff the middle with? Sage n onion or sausage meat?
With a game bird like pheasant do you have to cook it all the at thru, or is it like duck? I’ve never had it before. Thanks.
Internal temp of 60•C :-)
@@sc666 hey thanks so much. 👍
First
It’s just not the same when I can’t hear your voice