Blunderbuss Posted December 3, 2011 Report Share Posted December 3, 2011 (edited) I need some tips on plucking pheasants please. I know, I know - I don't need to bother, just skin them, breast them etc. And yes, when they're for my own consumption that's what I normally do But, I'm trying to educate some work colleagues about game and would like to give one or two of them, who are open to the idea a nice oven ready bird each. I reckon they look much better if they are plucked, even if it is a right faff, than skinned. The trouble is, I find it almost impossible to do it neatly, i.e, leave all the skin intact without tearing it. Especially around the chest, neck etc. I'm fine with the rest of it, can de-sinew the legs etc. The trouble is it ends up looking a little ropey for those who are used to their meat being shrink wrapped and pristine. Small steps, I'm hoping to be able to throw the badly shot up ones that are still in feather after they've been acclimatised So, your tips please on prepping a pheasant as neatly and professionally as possible. Ta muchly Edited December 3, 2011 by Blunderbuss Quote Link to comment Share on other sites More sharing options...
WelshLamb Posted December 3, 2011 Report Share Posted December 3, 2011 This is of absolutely no use to you whatsoever, but if someone has a brace off me - it comes with the feathers et al still on it! Quote Link to comment Share on other sites More sharing options...
FalconFN Posted December 3, 2011 Report Share Posted December 3, 2011 If you are really set on plucking then you could try dunking the bird in very hot water for several seconds first, then pluck, then dunk again if the skin cools too much. On the rare occasion that I pluck a bird (pigeon, pheasant, duck etc) I use a kitchen blow-torch to burn off any remaining downy feathers - but be careful not to overdo it. Quote Link to comment Share on other sites More sharing options...
Blunderbuss Posted December 3, 2011 Author Report Share Posted December 3, 2011 If you are really set on plucking then you could try dunking the bird in very hot water for several seconds first, then pluck, then dunk again if the skin cools too much. On the rare occasion that I pluck a bird (pigeon, pheasant, duck etc) I use a kitchen blow-torch to burn off any remaining downy feathers - but be careful not to overdo it. Cheers, I'll try the hot water thing Quote Link to comment Share on other sites More sharing options...
activeviii Posted December 3, 2011 Report Share Posted December 3, 2011 its a job i hate with a passion. i still do ducks and geese but not pheasants anymore. give nick a shout and ask him if he can get you some ready done. saves all the messing around for the price you will pay. cheating i know but for a couple of pound a bird, well worth it. or ring roger at fairford and ask how much. Quote Link to comment Share on other sites More sharing options...
hendersons Posted December 4, 2011 Report Share Posted December 4, 2011 I find the best way to do it is to try to pull afew feathers at a time while resting my other hand on top of the breasts just above where I'm Plucking and pull the feathers towards the head end as I pluck. It has to be said though that it is easier on the older birds as their skin has toughen a bit but you would lose the Tenderness that you may like to start your friends on especially if They are used to supermarket chicken. If you would like me to get you some they are coming out at £2:10 a bird to me This year and I would need a couple of days notice but it wouldn't be a problem Nick Quote Link to comment Share on other sites More sharing options...
webber Posted December 4, 2011 Report Share Posted December 4, 2011 When I give pheasants away they aree in the feather. There was a method featured on PW and UTube where by you stand on the wings and pull the legs, this removes all the skin and guts and leaves you with a crown. I've tried the method, it does work, but I've not had 100% results. webber Quote Link to comment Share on other sites More sharing options...
Devon Fox Posted December 4, 2011 Report Share Posted December 4, 2011 (edited) I rarely pluck, but when I do, get the job done as soon as you can,warmer the better - find it much easier. also dont grab to many feathers at once,grip as close to the skin as you can. bloody awfull job Edited December 4, 2011 by Devon Fox Quote Link to comment Share on other sites More sharing options...
rubythedog Posted December 4, 2011 Report Share Posted December 4, 2011 i understand just were your coming from when introducing new people to game, you want it to look great so it dos not put them off at first sight! what i do is give people the game bird in a way they can relate to such as in the form of chicken nugets or escalops etc, this way you dont have to worry about skining the bird and its all oven ready plus its easy on the eye for them. look up a nice way to make some tasty bread crums for chicken nuggets/escalops and jut copy that for you phesy!!! Quote Link to comment Share on other sites More sharing options...
southeastpete Posted December 4, 2011 Report Share Posted December 4, 2011 or pluck, but cover in some nice smoked streaky bacon, so its still oven ready and looks supermarket... Quote Link to comment Share on other sites More sharing options...
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