how do you prep pheasants

[darren m]

i,ve eaten pheasant many times before in portions or chopped up , ie , in curries , hotpots , pan fried .

but this time i want to prep 6 pheasants , and keep them whole and in tack as possible , so when they are served there will be one pheasant for each plate.

 

SO how do i draw / gut them with out cutting them up .

 

Darren .

[lurcherboy]

Hang them for the taste, about a week in these in this cold snap.

 

Pluck them.

 

Open the vent/**** and pull all things soft out (sometimes the bird will split on one side or the other but causes no problems)

 

Cut neck off and feet off.

 

Oven ready present.

 

 

Thats it mate

 

 

 

 

LB

[Piebob]

As LB says - that's it really. The only other thing I would add is I try to strip out the tendons in the legs. Break the legs at the bottom joint and twist round - the tendons will stay intact. Either use the back of your knife or use a nail hammered into your shed or something to strip them out.

 

The innards will all pull out together but the lungs will normally be left in the body - make sure you strip them out too.

 

Piebob

[henry d]

Ease the skin away from the breast meat with your fingers and stuff in a mix of 1-2oz soft butter,some thyme,1/2rind of a lemon,salt and pepper.

Roast till it`s skin crisps up and enjoy :thumbs: Mmmmm.

[Guest Mr Pieman]

LB,

 

don't you remove the crop? :thumbs:

 

PP