blacky Posted November 20, 2009 Report Share Posted November 20, 2009 (edited) Just saw this how easy is this? name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src=" type="application/x-shockwave-flash" width="384" height="313" allowscriptaccess="always" allowfullscreen="true"></embed></object>"> name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src=" type="application/x-shockwave-flash" width="384" height="313" allowscriptaccess="always" allowfullscreen="true"></embed></object>" type="application/x-shockwave-flash" wmode="transparent" width="425" height="350"> Edited December 1, 2009 by Axe To embed vdieo Quote Link to comment Share on other sites More sharing options...
wabbitbosher Posted November 21, 2009 Report Share Posted November 21, 2009 I've been doing it like that for YEARS , only if you tuck the head round the back and hold the tail feathers as well as the legs ALL the guts stay with the legs and skin "Brilliant" Wabbit Quote Link to comment Share on other sites More sharing options...
Bleeh Posted November 21, 2009 Report Share Posted November 21, 2009 (edited) I was shown that trick by some old bloke several years ago. It's worth mentioning that the pheasant has to be fresh, if it's left to hung you'll just pull the legs off and it'll all go pear-shapped. Edited November 21, 2009 by Bleeh Quote Link to comment Share on other sites More sharing options...
pedro222 Posted November 21, 2009 Report Share Posted November 21, 2009 (edited) Thats the way my mate showed me to do it also. great Edited November 21, 2009 by pedro222 Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted November 21, 2009 Report Share Posted November 21, 2009 Be aware this does not work everytime, but does save time if you just want the crown Quote Link to comment Share on other sites More sharing options...
wabbitbosher Posted November 21, 2009 Report Share Posted November 21, 2009 I was shown that trick by some old bloke several years ago. It's worth mentioning that the pheasant has to be fresh, if it's left to hung you'll just pull the legs off and it'll all go pear-shapped. It was an old Fenboy that showed me , and Yes its best Still warm !! Wrap the crown in tin foil like a cornish pastie (after coating it in Honey and English mustard) and slow bake for about an hour MMMMMMMMMMMMMMMMM Just dribbled on my keyboard Quote Link to comment Share on other sites More sharing options...
Rizzini Posted November 21, 2009 Report Share Posted November 21, 2009 I use this one now, it so simple and easy, much better than with a knife Quote Link to comment Share on other sites More sharing options...
smig4373 Posted November 21, 2009 Report Share Posted November 21, 2009 I've just done it with a couple of birds that were shot on Tuesday...Just about worked....Saved loadsa time and mess... :good: Quote Link to comment Share on other sites More sharing options...
sitsinhedges Posted November 21, 2009 Report Share Posted November 21, 2009 Anyone tried that with pigeon (or any other type of bird) Quote Link to comment Share on other sites More sharing options...
Tam Posted November 21, 2009 Report Share Posted November 21, 2009 Don't try it with Duck :lol: :good: :lol: Quote Link to comment Share on other sites More sharing options...
Bleeh Posted November 21, 2009 Report Share Posted November 21, 2009 Anyone tried that with pigeon (or any other type of bird) Most birds that are smaller you can just tuck your fingers under the crop, and rip the chest out. Quote Link to comment Share on other sites More sharing options...
swift4me Posted November 21, 2009 Report Share Posted November 21, 2009 I know you guys kill alot of pheasants and the legs are tough, but for some of us, the bird deserves to be eaten in its entirety... legs and all. I love pheasant and chukar legs cold flor lunch the next day. Lots of guys in the US pull breasts on doves, wild turkeys, and breast their ducks, but as I often said with a toast looking across a plate of mallards or a big wild turkey... Here's to the birds that paid a higher price than we did to be here tonight. Just a thought. Pete Quote Link to comment Share on other sites More sharing options...
hawkeye Posted November 21, 2009 Report Share Posted November 21, 2009 Anyone ever tried that with geese? Quote Link to comment Share on other sites More sharing options...
arnieboy Posted November 22, 2009 Report Share Posted November 22, 2009 just done 2 how easy took me all of 5 mins Quote Link to comment Share on other sites More sharing options...
blacky Posted November 22, 2009 Author Report Share Posted November 22, 2009 just done 2 how easy took me all of 5 mins Glad it was of help to you Quote Link to comment Share on other sites More sharing options...
Evil Elvis Posted November 22, 2009 Report Share Posted November 22, 2009 Just going to try it............... Quote Link to comment Share on other sites More sharing options...
blacky Posted November 22, 2009 Author Report Share Posted November 22, 2009 Just going to try it............... Good luck EE Quote Link to comment Share on other sites More sharing options...
Evil Elvis Posted November 22, 2009 Report Share Posted November 22, 2009 Worked a treat piece of cake!!!!!!!! Quote Link to comment Share on other sites More sharing options...
Osgoodbyshooter Posted November 23, 2009 Report Share Posted November 23, 2009 Be aware this does not work everytime, but does save time if you just want the crown Make sure your feet are very close to the breast, first one i did i just pulled the wings off. I managed to do a couple of brace from start to finish in less than 10 mins, great way to save time. Quote Link to comment Share on other sites More sharing options...
smiiithy Posted November 24, 2009 Report Share Posted November 24, 2009 (edited) I did this today with a pheasant shot on Saturday. I was left with the head, neck, wings and guts still with the breast and the rest in my hands. Still kind of worked and saved a lot of hassle. I still kept the legs just skinned them. Edited November 24, 2009 by smiiithy Quote Link to comment Share on other sites More sharing options...
jackinbox99 Posted November 24, 2009 Report Share Posted November 24, 2009 wow. im definately book marking this one. Quote Link to comment Share on other sites More sharing options...
jasper3 Posted November 29, 2009 Report Share Posted November 29, 2009 just done my 1st pheasant worked a treat and sooooo easy thanks for the tip Quote Link to comment Share on other sites More sharing options...
jasper3 Posted December 1, 2009 Report Share Posted December 1, 2009 Ooooo we had our pheasant last night..misses jasper cooked it with a bit of stilton a few mushrooms and all wrapped up in bacon..... it was superb Quote Link to comment Share on other sites More sharing options...
blacky Posted December 1, 2009 Author Report Share Posted December 1, 2009 Glad it has helped people Quote Link to comment Share on other sites More sharing options...
Ballymac Posted December 1, 2009 Report Share Posted December 1, 2009 Did anyone see the guy on countryfile the other week, seemed a good way also of breasting and also getting the legs. Can't seem to find it on u tube. Quote Link to comment Share on other sites More sharing options...
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