How To Clean A Pheasant
In order to clean a pheasant correctly you must follow 5 simple steps:
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Step No. 1 – you must remove the pheasant’s skin completely, leaving on only the head. Word of advice: do not gut. Check the picture above so that you can have a better image of this procedure. Take things slow and thoroughly.
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Step No. 2 – Once you have completed the first step you must hold the breast in your hand ( with the pheasant’s head away from you ). Using a game shears you must cut along one side of the pheasant’s spine all the way lengthwise out to the bird’s tail.
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Step No.3 – Do the exact same thing you have done in the previous step but this time on the opposite side of the bird’s spine. It should look like just about the same as it does in the picture.
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Step No.4 - Once you have completed step no.3 you must grab the pheasant’s neck and pull as hard as you can. Now you have a fully-gutted bird that is ready for a rinse and into the refrigerator.
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Step No. 5 – We recommend not to breast pheasants and toss the thighs and legs because pheasants aren’t geese. We recommend splitting the bird and freezing the breasts for separate meals and then take all the legs and thighs and pressure cook them for about an hour. Let them cool afterwards and pour onto a large brownie pan. The next thing to do is to pick out all of the bones, tendons and so on. Once you have done so, you will have a large amount of tasty dark meat for a pheasant wild rice soup, or a stew, the choice is up to you.
There you have five simple steps for cleaning and preparing a pheasant for dinner. Remember to take things nice and slow so you won’t make any irreversible mistakes. We wish you good luck and bon appetite!
