Pheasant, Grouse and Partridge Cooking and Carving

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Uploaded by on Mar 25, 2011

This video will assist you to cook and carve your Blackface Pheasant, Partridge or Grosue. Expertly roasted and carved by Silvy and Ben Weatherall.

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Howto & Style

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Standard YouTube License

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All Comments (3)

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  • blackface is hyper expensive tosh

    don't use them, try your local butcher since they'll be far cheaper and tastier.

  • Looks good :)

  • Mmmm I'm quite partial to a spot of grosue, especially if it's drenched in delicious vagry.

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