How to Properly gut and skin a pheasant without plucking one feather

clivej

I saw this a while back but only found it again now. And I tried it out and i tworks as well. Best done on a freshly killed bird.
I have posted this in the tips section as well for future recall.

Eddie B

Tried that with a stag once, stept on his antlers!!, Believe me it doesn`t work, ha ha!!!

meathstevie

Handy to say the least, have to try that with the next pheasant I get.

mixerbarcoe

very handy may try that with the next pheasant i shoot

Feidhlim Dignan

what about hanging them for a few days
i think its just plain lazy, and they dont cook aswell without the skin

Eddie B

Feidhlim Dignan wrote: »

what about hanging them for a few days
i think its just plain lazy, and they dont cook aswell without the skin

+1

terminator2

i do it this way myself ,you have to admit its quick and clean ,if i want one plucked i drop it over to my ma

Octopus

What about the legs and thighs? Seems like a waste to me.

I've always plucked the birds myself but this year i've started to fillet out the breasts and the legs. I'm the only one in the house that eats pheasant (not complaining:cool:) so it's easiest to fillet out the two breasts and grill them. I also fillet out the full leg and thigh for soups/casserole's Mmmmm...

I don't bother with the wings as theres not much on them.
I couldn't do what he does in the video to a bird, I have too much respect for them but thats just me. My father doesen't like me filleting the birds as he always plucks and roasts them and that the way he is.
Anyway here's what i do for anyone who's interested.


-Pluck a handful of feathers from the breastbond to expose the skin.
-Nick the skin with a knife along the breast bone and then peel it way from the flesh on both sides as far down to the wings as possible.
-With a very sharp knife fillet the breast away from the bone, cutting around the wishbone to get every piece of meat.
-Break off the legs at the joint and remove the sinews
-Push the leg from the outside back inside itself and remove the skin. Both legs.
-Cut the leg joint off at the spine, breaking the bone first at the joint.

There's very little left on the carcass and you've 4 nice joints of meat.

ronn

how do you remove the sinews,,

ayapatrick

ronn wrote: »

how do you remove the sinews,,

If you break the leg at the joint and twist and pull you should get a lot of them out.

fiestaman

i wounder would that work with a pigeon??

Feidhlim Dignan

Octopus wrote: »

What about the legs and thighs? Seems like a waste to me.

I've always plucked the birds myself but this year i've started to fillet out the breasts and the legs. I'm the only one in the house that eats pheasant (not complaining:cool:) so it's easiest to fillet out the two breasts and grill them. I also fillet out the full leg and thigh for soups/casserole's Mmmmm...

I don't bother with the wings as theres not much on them.
I couldn't do what he does in the video to a bird, I have too much respect for them but thats just me. My father doesen't like me filleting the birds as he always plucks and roasts them and that the way he is.
Anyway here's what i do for anyone who's interested.


-Pluck a handful of feathers from the breastbond to expose the skin.
-Nick the skin with a knife along the breast bone and then peel it way from the flesh on both sides as far down to the wings as possible.
-With a very sharp knife fillet the breast away from the bone, cutting around the wishbone to get every piece of meat.
-Break off the legs at the joint and remove the sinews
-Push the leg from the outside back inside itself and remove the skin. Both legs.
-Cut the leg joint off at the spine, breaking the bone first at the joint.

There's very little left on the carcass and you've 4 nice joints of meat.

my dad wouldnt hear of it allways showed me to pluck and roast
beside i only shoot about two every week so its not to much to ask to do it right

lucy333springer

Waooo, love this video, so easy done Clive, must try this on saturday, can't wait. thanx C.

clivej

Octopus wrote: »

What about the legs and thighs? Seems like a waste to me.

I've always plucked the birds myself but this year i've started to fillet out the breasts and the legs. I'm the only one in the house that eats pheasant (not complaining:cool:) so it's easiest to fillet out the two breasts and grill them. I also fillet out the full leg and thigh for soups/casserole's Mmmmm...

I don't bother with the wings as theres not much on them.
I couldn't do what he does in the video to a bird, I have too much respect for them but thats just me. My father doesen't like me .....................

quote]

Er dead is dead. Respect my arse. Kill.... Skin........ Eat..... end of story.

As OP says "Without plucking one Feather"

Mellor

Good video, it was posted before, prob last year in the tips section I think.

ronn wrote: »

how do you remove the sinews,,

The break and twist is the quick way, but it misses a lot.

To get them all,

1. Cut the skin lightly, about 10mm above the knee (careful not to cut tendons/sines)
2. Grip the lower portion of the knee with a pliars or similar
3. Hold the thigh tight so you dont pull it off
4. Pull the lower section of leg away, slow and steady

marlin vs

fiestaman wrote: »

i wounder would that work with a pigeon??

I tried it on a pigeon just to see, so don't bother the legs just came off.

Here's a handy way to crown a pigeon.

http://www.youtube.com/watch?v=xhccWkBLi5c

sonofthegun

it takes 10 mins to skin and clean a pheasant whats the point of risking ruining the bird that vid is only one of many.there is as many lads on you-tube make a total bollox of birds trying to prep birds use this method.