game_boy Posted December 3, 2007 Report Share Posted December 3, 2007 A farmer friend of mine put me in touch with the gamekeeper on his land as there was some pheasants up for grabs from the estate, went up to see see him. Very nice chap and had a great chat about shooting and the local area etc. Ended up with 8 pheasants but really could have ended up with more if i'd wanted. But 8 is enough to be getting on with. And the cost ?? Nothing. He wouldnt take anything for them, as he's rather give them away than take these silly prices birds seem to go for these days. If no cash is required then a case of beer or 2 will be dropped off next time i'm up. Was well happy and also have the prospect of some beating. Couldn't praise this lad enough. Any hoo, dressed 4 birds last night. Each with the intention of plucking them all over but that got scrapped a few times as the rips became more and more. Best result was one monster cock bird that dressed out @ 3 lbs !!! Massive. This was tonights effort. Again had to skin some again. Have already made a batch of casserole which I had tonight, superb it was too and the freeezer is stocked up. But I shall be taking more if they are available no doubt. The last pic is of a hen which seems particulary well fed. All birds were in great condition and relativley young and plump with good fat levels through all, much healthier and better all round than anything from the shop. Quote Link to comment Share on other sites More sharing options...
tikkamark Posted December 4, 2007 Report Share Posted December 4, 2007 Nicely done game-boy pheasant meat is just delicious so much flavour and knowing it led a totally free range and healthy life makes them even better Quote Link to comment Share on other sites More sharing options...
henry d Posted December 4, 2007 Report Share Posted December 4, 2007 Thats the colour that chickens fat should be too! Nice one mate Now can you come and help me with 10 plus a brace of partridge Quote Link to comment Share on other sites More sharing options...
dazza Posted December 4, 2007 Report Share Posted December 4, 2007 I'm having pheasant for tea tonight Quote Link to comment Share on other sites More sharing options...
trevor Posted December 4, 2007 Report Share Posted December 4, 2007 looking good cook them upside down and the juices fill the brest and they dont dry out makes good eating. Quote Link to comment Share on other sites More sharing options...
game_boy Posted December 4, 2007 Author Report Share Posted December 4, 2007 Cheers guys! A good feeling knowing that you have them in the freezer. Any time HD, i'll swap you some pheasies for some partridge!! although there was some talk of red legs when I collected the pheasants! Quote Link to comment Share on other sites More sharing options...
auto culto Posted December 5, 2007 Report Share Posted December 5, 2007 must admit i allways skin them and not pluck them anyway. Saves loads of time. Quote Link to comment Share on other sites More sharing options...
P03 Posted December 5, 2007 Report Share Posted December 5, 2007 must admit i allways skin them and not pluck them anyway. Saves loads of time. Saves time but it roasts so much better in the skin. Quote Link to comment Share on other sites More sharing options...
Peely Posted December 5, 2007 Report Share Posted December 5, 2007 Hi All, Sorry to sound a bit thick, but how do you skin a pheasant? I have either done the full plucking job or just had the breast by peeling the chest skin back. Do I just need to carry on peeling the skin away, I imagine that it gets complicated around the legs??? Any advise would be useful, getting a bit bored of just the breasts.... Thanks Graham Quote Link to comment Share on other sites More sharing options...
game_boy Posted December 5, 2007 Author Report Share Posted December 5, 2007 Hi All,Sorry to sound a bit thick, but how do you skin a pheasant? I have either done the full plucking job or just had the breast by peeling the chest skin back. Do I just need to carry on peeling the skin away, I imagine that it gets complicated around the legs??? Any advise would be useful, getting a bit bored of just the breasts.... Thanks Graham Yeah all you do is carry on peeling the skin. First remove the wings close to the body, then take the head off close into the body, making sure not to damage the breasts (you could empty the crop as this point as well.) Then proceed to peel the skin away from the neck end down till you get to the parsons nose. Just peel back the skin till your clear of the body and cut the nose off at the base taking the tail feathers with it and the rest of the skin and feathers. Then just joint up the bird. and cut the ends of legs off. Which you could have removed then tendons first if you want. Easy peasy. Quote Link to comment Share on other sites More sharing options...
henry d Posted December 5, 2007 Report Share Posted December 5, 2007 Hi All,Sorry to sound a bit thick, but how do you skin a pheasant? I have either done the full plucking job or just had the breast by peeling the chest skin back. Do I just need to carry on peeling the skin away, I imagine that it gets complicated around the legs??? Any advise would be useful, getting a bit bored of just the breasts.... Thanks Graham Full set of photos and instruction HERE ! No complications at all ! Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted December 5, 2007 Report Share Posted December 5, 2007 That last pic is the most I have ever seen on a pheasant. Obviously good strong healthy birds up your way LB Quote Link to comment Share on other sites More sharing options...
Sundowner Posted December 7, 2007 Report Share Posted December 7, 2007 I had my first - skinned - pheasant of the season yesterday, 3 more in the freezer. By 1st of February I will have about 2-3 for each month of the year until next November AND ........... this time I will keep them for myself !!!!!! Quote Link to comment Share on other sites More sharing options...
jcbruno Posted December 9, 2007 Report Share Posted December 9, 2007 pheasents are one of my favorite quarry next to mule deer looks good can i come to your house for supper Quote Link to comment Share on other sites More sharing options...
joekid Posted December 9, 2007 Report Share Posted December 9, 2007 That looks a fine brace fella, hope you enjoy as much as i do. definately easier to skin , but they probably lose a bit of flavour in doing so, they have special oil glands that flavour the meat and hold on to it during cooking,,having said that,duck seems to fayre well skinned, not half as messy Quote Link to comment Share on other sites More sharing options...
salisburykeeper Posted December 10, 2007 Report Share Posted December 10, 2007 I was shown a way last year of skinning pheasants in less than a minute, i know you are all thinking im crazy but an old fella showed me who was a gamekeper on a local shoot, you hold the bird by the legs with the breast towards you stand on each of the wings about half way up then simply stand up and pull sharply, it takes all of the skin off and the wings and also removes all the guts! all you have to do is cut the feet off. its an excellent quick way if you have a lot of birds to do, i wish there was a quick way to pluck them too! saying about the price of pheasants the same shoot here in wiltshire put 1500 birds into a pit last year as they couldnt find any buyers and couldnt even give them away, im not opposed to driven shoots but its totally reckless to waste that amount of birds and killing them just for the hell of it is crazy, they should be made to have an outlet for the birds before they are shot Quote Link to comment Share on other sites More sharing options...
game_boy Posted December 10, 2007 Author Report Share Posted December 10, 2007 I was shown a way last year of skinning pheasants in less than a minute, i know you are all thinking im crazy but an old fella showed me who was a gamekeper on a local shoot, you hold the bird by the legs with the breast towards you stand on each of the wings about half way up then simply stand up and pull sharply, it takes all of the skin off and the wings and also removes all the guts! all you have to do is cut the feet off.its an excellent quick way if you have a lot of birds to do, i wish there was a quick way to pluck them too! saying about the price of pheasants the same shoot here in wiltshire put 1500 birds into a pit last year as they couldnt find any buyers and couldnt even give them away, im not opposed to driven shoots but its totally reckless to waste that amount of birds and killing them just for the hell of it is crazy, they should be made to have an outlet for the birds before they are shot Will definately try that when I pick up my next batch! I hear ya on the burying carryon as well. Quote Link to comment Share on other sites More sharing options...
Jim McArthur Posted December 14, 2007 Report Share Posted December 14, 2007 That looks a fine brace fella, hope you enjoy as much as i do. definately easier to skin , but they probably lose a bit of flavour in doing so, they have special oil glands that flavour the meat and hold on to it during cooking,,having said that,duck seems to fayre well skinned, not half as messy Wish they had pheasant around here. They do in my home state of Pennsylvania, but not in Louisiana. Jim Quote Link to comment Share on other sites More sharing options...
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