Topic: Preparing pheasant for the table .. warning graphical content (Read 9274 times)

b0ogaloo · « **on:** November 14, 2009 »

I was given a brace of pheasant on Thursday. I thought it may be of interest to some on how to prepare them for cooking

Some may find it offensive , if so stop reading now and step away from the keyboard

Pheasants are game birds and should be hung otherwise they are a bit tough unless casseroled , Hanging depends on ambient temperature .. In the Summer ( Game season 1st October to 31st January ) a day will be fine , this time of year three days . winter 4-5 days, they should be hung out of direct sunlight . preferably in a game larder to keep the flies off

If you were in in a situation where you need food this isn't really applicable ... you can skin the bird rather than pluck it .. its a lot faster .

Apologies for image quality . I took the photos in the workshop the light was crap

So a brace of pheasant

First thing I do is remove the wings . I used my Mora clipper for the entire process. A mallet was used to cut the bone

If you look at a bird you'll see the feathers run from head to toe .. so you want to pluck it against the grain as such
I hang them upside down

when plucking a bird.. if possible do it inside or it'll be like an explosion in a pillow factory , put each handful of feathers into a rubbish bag

Keep plucking down towards the neck

It doesn't take very long to pluck the bird

Once its plucked , cut beneath the rib cage so you can get your hand in and remove the innards

If your going to roast the birds ... stop at this stage and treat like you'd roast a chicken. onion a a few bay leaves in the cavity . cover in tinfoil etc ...

So next stage ... butchering the carcase

with your knife slice down the joint in the rear legs ..exposing the bone , set your knife blade on it and tap with a mallet/ heavy stick etc

Breast next ... slice at the breast bone and work the knife blade down the rib cage , repeat for the other side

I decided to casserole these birds so I pulled off the skin

that's about it jointed and ready for the pot

hope this has been of help and not offended anyone

Andy

NeilB · « **Reply #1 on:** November 14, 2009 »

Good post mate. What did they taste like after all ur prep?

b0ogaloo · « **Reply #2 on:** November 14, 2009 »

Pheasant has a slightly gamey taste , nowhere near as strong as rabbit . I casseroled them with onions , butter beans , buttersquash tomatoes ginger. garlic , few chillies and some red wine .... tasted awesome

Andy

RedLeader · « **Reply #3 on:** November 15, 2009 »

Awesome. Now all I need is a pheasant!

pablo · « **Reply #4 on:** November 15, 2009 »

great post mate, ive always wondered how to do that properly and what bits to keep.

though looks like youd need two for a decent meal.

which leads onto how and where to get me a pheasant?

ive heard of lamping them from the bottom branches of fir trees at night,and ive also heard that you can get them drunk by scattering corn thats been soaked in whiskey or vodka.in which case you just run over and grab em as they stagger about lol.
knocking them over in your car at first light as they parade about the verges is another good method apparently,actually i did that by mistake one morning and brought it home with me,it was a female one and i hung it in my kitchen for about a week. as i dont have a sense of smell it didnt occur to me that it was completely rotten by the end untill my ex came round and nearly threw up from the smell

.

i could use my twin katanas to butcher it too.

Hunter · « **Reply #5 on:** November 16, 2009 »

u could find u local gun/game club and go and ask them hunters dont mind giving away a bird or 2 if they know they'll be ate i know i dont shoot them unless sum1 asks me to get them 1 its just a waste to shoot them and leave them lying .

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Author Topic: Preparing pheasant for the table .. warning graphical content (Read 9274 times)

b0ogaloo

Preparing pheasant for the table .. warning graphical content

NeilB

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b0ogaloo

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RedLeader

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pablo

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Hunter

Re: Preparing pheasant for the table .. warning graphical content

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