Hi,
Can anyone advise on, or point me in the direction of a site giving some guidance on, preparing (plucking/gutting/etc) pheasant. I know you should leave it to hang for some time but do you gut it before this or what. Any advice or information will be greatfully received.
Allan
Pheasant preparation
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extractorfan
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I have plucked and gutted many a pheasant. You need to ask who gave it to you how long it has already been hung. Some people like it hung for 2 weeks, I personally like it only hung for about 4 days, but I am known as a bit of a philistine because of this. It has to be hung a bit though as this allows the guts to come away from the rib cage.
Pluck first, really easy.
Cut around the bum and then stick 2 fingers in and draw out the guts, a bit of a tug may be needed. Try not to cut the bowel, if you do hold your breath.
I once cooked the heart to give to the cat as a treat, suddenly there was an almighty stench. I now know that I had in fact cooked the stomach and not the heart.
Make sure you wash your hands well after doing it, I have had food poisoning from not washing my hands afterwards, really not something you want.
Pluck first, really easy.
Cut around the bum and then stick 2 fingers in and draw out the guts, a bit of a tug may be needed. Try not to cut the bowel, if you do hold your breath.
I once cooked the heart to give to the cat as a treat, suddenly there was an almighty stench. I now know that I had in fact cooked the stomach and not the heart.
Make sure you wash your hands well after doing it, I have had food poisoning from not washing my hands afterwards, really not something you want.
I must confess that it's years since I plucked & gutted a pheasant, for all a very simple funnel trap (a box of wire netting + wired sticks, with a funnel entrance)
provides what pheasants we need for the table when it's baited with corn or raisins,
as there's a swift alternative that gets 90% of the meat, and I don't begrudge the dogs the remainder.
Lay the bird on its back after hanging - part the feathers and tear the skin down the breast-bone - fillet off the two breast collops with a small sharp knife,
then pull the skin off the legs, wrench them wide open and cut them away at the joint.
If you can, get a native or a game-butcher to show you the knack of pulling out the spine-like shin tendons - they're fiddly to extract on the plate -
Now joint the 4 peices as you prefer, and cook as a casserole.
A word of caution, if your local pheasants are being commercially reared for shoots,
either refrain from eating young birds or befriend the keeper to let you know if & when they're being fed with various drugs for worming etc.
regards,
Bill
provides what pheasants we need for the table when it's baited with corn or raisins,
as there's a swift alternative that gets 90% of the meat, and I don't begrudge the dogs the remainder.
Lay the bird on its back after hanging - part the feathers and tear the skin down the breast-bone - fillet off the two breast collops with a small sharp knife,
then pull the skin off the legs, wrench them wide open and cut them away at the joint.
If you can, get a native or a game-butcher to show you the knack of pulling out the spine-like shin tendons - they're fiddly to extract on the plate -
Now joint the 4 peices as you prefer, and cook as a casserole.
A word of caution, if your local pheasants are being commercially reared for shoots,
either refrain from eating young birds or befriend the keeper to let you know if & when they're being fed with various drugs for worming etc.
regards,
Bill