How to Butcher a Pheasant?


To butcher a pheasant, set it on your cutting board and turn it so the legs are facing you. Then, bend a leg away from the body until the hip joint pops, exposing the end of the thigh bone. Afterwards, sever the leg by cutting through the hip joint then repeat the process with the other leg. Cut the wings through the middle joint, leaving only the meaty bicep attached. Finally, place your knife on top front of the breast, and cut down through the wishbone then repeat the process with the other breast.
1 Additional Answer Answer for: how to butcher a pheasant
How to Butcher a Pheasant
Pheasant is one of the milder game birds, with a delicate flavor similar to chicken. They are farmed for commercial sale, and are also hunted for meat and for pleasure. In Europe, the birds were traditionally hung for weeks before eating, until they were... More »
Difficulty: Moderate
Q&A Related to "How to Butcher a Pheasant"
Normal amount of time to hang a pheasant is between 5 and 10 days, never normally hung past this. Apparently tail feather start to fall off at this time.
partridge and pheasant both between 2 and 4 quid normally... if you know sumone who shoots they will give them to you. quails....ive no
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