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@Greasy_Slag
with that in mind Damit you could buy live crocs and store them in a cool place until you needed them, then Wallop, fresh Croc
I rustled up a three bird roast yesterday, Pigeon, Partridge and Pheasant. i was itching to put the pheasant into the pigeon for comedy effect but didn't have the time. I did skin the birds and wrap the skin aroud the pheasant like a patchwork quilt with a nice chianti.... held the forcemeat in and was amazingly satisfying rolling it up into a perfect pheasant shape. amazingly tasty with a bit of bread sauce, thickened fresh game stock and roast baby turnips