Harry136 Posted October 19, 2015 Report Share Posted October 19, 2015 Hi, A neighbour brought round a brace of pheasants last night, this afternoon i've just skinned and gutted them. This is my first time doing it, not as bad as id imagined. My question is about the gutting part, how do people deal with the **** end literally! I ended up pulling off the gut and cutting off the vent, how do others do this? Quote Link to comment Share on other sites More sharing options...
kennett Posted October 19, 2015 Report Share Posted October 19, 2015 Same here, or if you have larger amounts just cut the breasts out, bag up in pairs, freez and use instead of chicken in curries or risotto or whatever. Just finished the last of last season's ready for this season! Quote Link to comment Share on other sites More sharing options...
Savhmr Posted October 19, 2015 Report Share Posted October 19, 2015 Must admit I just breast the pheasant these days as can't be doing with the plucking! Quote Link to comment Share on other sites More sharing options...
Harry136 Posted October 19, 2015 Author Report Share Posted October 19, 2015 I dont pluck, I just skin, takes 2 minutes Quote Link to comment Share on other sites More sharing options...
Banger123 Posted October 19, 2015 Report Share Posted October 19, 2015 Skin them far less mess and only takes a couple of minutes. Quote Link to comment Share on other sites More sharing options...
Bobba Posted October 19, 2015 Report Share Posted October 19, 2015 If you're only interested in the breast then plenty of YouTube clips on how to skin a pheasant by standing on their wings and pulling the legs upwards Quote Link to comment Share on other sites More sharing options...
Zapp Posted October 19, 2015 Report Share Posted October 19, 2015 I skin them, remove the crown on the bone and remove the legs and freeze them separately for casseroles. Quote Link to comment Share on other sites More sharing options...
Paul T Posted October 19, 2015 Report Share Posted October 19, 2015 Hi, A neighbour brought round a brace of pheasants last night, this afternoon i've just skinned and gutted them. This is my first time doing it, not as bad as id imagined. My question is about the gutting part, how do people deal with the **** end literally! I ended up pulling off the gut and cutting off the vent, how do others do this? Fingers in, grasp the gizzard and pull out along with all the 'rope' until there's nothing left inside. Then just clean the blood off from around the vent. Generally nothing else is needed, but if necessary, just trim up a bit with scissors if it is a bit blackish (shot up the rear), fatty or lots of loose skin. Kitchen Devil kitchen shears are fantastic for trimming wings and legs Quote Link to comment Share on other sites More sharing options...
Savhmr Posted October 20, 2015 Report Share Posted October 20, 2015 Skinning isn't the best I've found if wanting to roast a crown or the whole bird which is why up until recent years, I've plucked and roasted. That standing on the wings trick looks the handiest way for breasting though! Quote Link to comment Share on other sites More sharing options...
KFC Posted October 20, 2015 Report Share Posted October 20, 2015 and to cook, slice Bramley apple onto foil. Place bird breast down on foil then close foil around the bird. Medium oven 1hr 15mins. The steam from the apple keeps the breast really moist. mmmmm yum yum. Quote Link to comment Share on other sites More sharing options...
Jimny(off-road) Posted October 20, 2015 Report Share Posted October 20, 2015 Ya defo standing on the wings holding there feet and pull up is the best way takes seconds Quote Link to comment Share on other sites More sharing options...
shoot and be safe Posted October 20, 2015 Report Share Posted October 20, 2015 Just "Norfolk pluck" them (standing on the wings and pul the legs). This method works best with fresh birds but also works on birds that have hung for a week, you just need to pull a bit harder. Using this method also deals with the guts at the same time, as others have said,rremove the crown and if you want to use the legs, they can be "peeled" afterwards. Use the breast as you would chicken (diced up and used in fajitas is my favourite). Boil the legs to make a stock as that's about all they are good for with all the tendons in them, with the little meat that is on them, it will also separate easy after boiling. Quote Link to comment Share on other sites More sharing options...
martindd Posted October 20, 2015 Report Share Posted October 20, 2015 Does anyone feed their dogs any pheasant leftovers? Quote Link to comment Share on other sites More sharing options...
Pistol*Pete Posted October 20, 2015 Report Share Posted October 20, 2015 Lay it on its back, head pointing away from you, Stand on the wings close to the body and pull the legs up wards and forward(in front of you). Done in seconds, clean and easy. You can either use whats left or bin it. I give it to the dog. Youtube it. So easy. Quote Link to comment Share on other sites More sharing options...
shoot and be safe Posted October 20, 2015 Report Share Posted October 20, 2015 (edited) Does anyone feed their dogs any pheasant leftovers?I may give my lab a bit of the liver as a treat but never any of the raw flesh.She may get a cooked chunk if it falls out of my fajitas. Edited October 20, 2015 by shoot and be safe Quote Link to comment Share on other sites More sharing options...
scolopax Posted October 20, 2015 Report Share Posted October 20, 2015 Maybe I am old fashioned but I always pluck them if I can. Just seems disrespectful to skin or breast them out. Quote Link to comment Share on other sites More sharing options...
Savhmr Posted October 21, 2015 Report Share Posted October 21, 2015 Had a go at the "Norfolk Pluck". First bird was done in seconds, so feeling cocky, I placed the second bird down, in front of an audience of wife and kids looking on with mixed emotions of interest and disgust. I said something log the lines of "watch this for a quick skin"; Stood on the wings close to the body, head facing away...took a firm grip of the legs, and pulled..........................................................................net result: bird came up at me with the speed of an angry wasp, clouting me under the chin leaving a perfectly broken wing under each boot. Looked over at wife, with bits of pheasant dripping off my chin and she was rolling around howling with laughter. Ended up skinning it the non-Norfolk way! Practice makes perfect... Quote Link to comment Share on other sites More sharing options...
Blackpowder Posted October 21, 2015 Report Share Posted October 21, 2015 Skinning isn't the best I've found if wanting to roast a crown or the whole bird which is why up until recent years, I've plucked and roasted. That standing on the wings trick looks the handiest way for breasting though! +1 roast birds need the skin on, otherwise the majority I cook are skinned the breast filleted and the legs resaerved for stews and burgers. Blackpowder Quote Link to comment Share on other sites More sharing options...
crowdie2013 Posted October 21, 2015 Report Share Posted October 21, 2015 Ya defo standing on the wings holding there feet and pull up is the best way takes seconds does this method work on cold birds that might have been shot early in the day or the day before etc? I just take breasts off but might try the above Quote Link to comment Share on other sites More sharing options...
shoot and be safe Posted October 21, 2015 Report Share Posted October 21, 2015 It works best with fresh birds shot that day, but will also work with birds that have been left a few days before. Although, the longer you leave them, the less chance you have of doing it neat. Quote Link to comment Share on other sites More sharing options...
malantone Posted October 21, 2015 Report Share Posted October 21, 2015 Had a go at the "Norfolk Pluck". First bird was done in seconds, so feeling cocky, I placed the second bird down, in front of an audience of wife and kids looking on with mixed emotions of interest and disgust. I said something log the lines of "watch this for a quick skin"; Stood on the wings close to the body, head facing away...took a firm grip of the legs, and pulled..........................................................................net result: bird came up at me with the speed of an angry wasp, clouting me under the chin leaving a perfectly broken wing under each boot. Looked over at wife, with bits of pheasant dripping off my chin and she was rolling around howling with laughter. Ended up skinning it the non-Norfolk way! Practice makes perfect... slowly is the way increase the pressure til it comes apart Quote Link to comment Share on other sites More sharing options...
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