Plucked Roadkill Pheasant, by Ms. Graveyard Dirt (I & II)
My very first plucked roadkill pheasant! You can’t see it in this angle, but I’ve got my mini-funerary altar spread out over the kitchen windowsill. This is the bird that I’m currently preparing for a local giant who haunts a secret valley. (<- I’ve been talking about it on Facebook!)
Picture number two shows the same pheasant plucked, gutted, cleaned and secured with string for roasting. It was filled with a ripe lemon, seasoned with sea salt and garlic-pepper, and rubbed down with organic olive oil. We then barded the bird with welfare-assured streaky bacon (pheasant’s quite a lean meat, so it needs to be covered with fat to keep the meat moist while roasting), snuggly fit it amongst some local Scottish produce and seasoned the lot with rosemary and a splash of white wine.
DISCLAIMER: If you decide to reblog any of my roadkill pictures please keep all of the relevant information (i.e., name, title and Flickr link) with the image. (Why?)