cleaning ?

[donotto]

THE CLEANING OF A PHEASANT REALLY DEPENDS ON HOW A PERSON WANTS TO PREPARE THE BIRD FOR EATING. FOR EXAMPLE, I REALLY LIKE PHEASANT SOUP,AND BEING THE FAT IS IN THE SKIN OF THE BIRD,IT MUST BE PLUCKED.( NOT LIKE A GROUSE, THE FAT IS IN THE MEAT.) FOR STIR FRY OR CASSEROLES THE BIRD CAN BE SKINNED.IT ALSO DEPENDS ON WHERE AND HOW BAD THE BIRD IS SHOT. GENERALLY I THINK IT TASTES MUCH BETTER WITH THE SKIN ON WHILE PREPARING IT FOR THE TABLE.

[Jarrod32]

I place a cut across the breast skin and then pull the skin down to the legs. I then fillet the 2 breast pieces out. Then I pull the rest of the feathers and skin down below the thighs and then cut that thigh joint. Then I seperate the legs from the thighs. Now you have 6 pieces of pheasant. One never gets into the entrails at all for a cleaner cutting table.

I know the legs and thighs are kind of a pain but they do well in pheasant casserole or stew. One can just cut the meat off the legs and thighs and throw it in the stew with carrots, peas and potatoes.

This works if you don't have to travel with the birds as the head and wings are detached.

That is what I do, but I don't seperate the thighs and legs...just pull the skin over the legs, and cut the thighs off the rest of the body. Thighs and legs remain together...and while I agree it makes good stew, I usually cut this meat off and put it through the grinder...it makes great chili that way.