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Q:
WHAT IS THE EASIEST WAY TO CLEAN A PHEASANT? I WANT IT WHOLE AND THE GUTS OUT AS QUICK AND CLEAN AS POSSIBLE.
Question by waldman79. Uploaded on March 17, 2010
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Answers (10)
the easiest way would be to skin it. put it on its back and start at the bottom and slowly pell the skin off dont wory about the feathers they will come of to then all you have to do is gut it.
Shears.
Pluck the back end of the bird.
Using the shears, snip through the skin of the abdomen, immediately aft of the legs.
Snip all the way around and drop off the rear 2" of bird.
Roll the bird over until his back is up.
Insert the shears and split the back all the way up to the neck.
Pull the guts out the back and hose it out.
All Clean in a minute or less!
Good answer blackdawgz and A + 1 for you sir!!!
I have a video that you could watch and see how it's done..
http://www.youtube.com/watch?v=m4gnbR0kyaQ
I hope this help you a little bit!!!
Cut the wings off at the shoulder. Cut off the head. Cut the tail off right above the bung. Grab the skin in the middle of the breast, pull it up and either tear or cut a small hole to insert your thumb. Grab the skin and start peeling it off the bird. Once it's peeled, cut across the abdomen, reach in and pull the guts out. Use the tip of a knife to gently peel the lungs away from the rib cage and then pull them out. You may need to push the trachea through with a finger from the top into the chest cavity. Lots of guys don't bother removing the kidneys along the back but you can dig them out with a knife blade if you wish.
Frankly, I never bother with all that. I remove the breasts and then cut the legs off at the thigh. I don't have room in the freezer for a lot of empty body cavities. Also, the meet will keep MUCH longer if it's boned and wrapped in gladwrap before put in ziplock bag (suck the air out with a straw before you seal it.
Most folks probably consider it cheating but my buds and I simply filet off each side of the breast, snip the legs with shears, and call it good. Fast and easy.
Easiest way I have found is to stand on the wings as close to the bird as possble and slowly pull on the legs. When the bird comes apart use shears to cut through the backbone and cut the wings off. Done deal!
338 Win Mag!
Silsbyj, that method discards the legs, correct? That's a real waste. I think the thighs are the best meat on a pheasant. Drumsticks are good too especially if you take the time to bone the meat and strip the tendons (definitely time consuming). Or you can cook the leg meat in a pressure cooker for about twenty minutes, shake out the tendons and bones and make sandwich meat or stew. I usually throw a bit of liquid hickory smoke in the cooker if I do the legs this way.
pluck it then cut from the belly up then reach inside and pull all the guts out.
Ontario,
I agree that it is a waste. This is just the method we used when I worked at a hunting reserve. It was time and money then, but I do save them now.
Post an Answer
the easiest way would be to skin it. put it on its back and start at the bottom and slowly pell the skin off dont wory about the feathers they will come of to then all you have to do is gut it.
Shears.
Pluck the back end of the bird.
Using the shears, snip through the skin of the abdomen, immediately aft of the legs.
Snip all the way around and drop off the rear 2" of bird.
Roll the bird over until his back is up.
Insert the shears and split the back all the way up to the neck.
Pull the guts out the back and hose it out.
All Clean in a minute or less!
Good answer blackdawgz and A + 1 for you sir!!!
I have a video that you could watch and see how it's done..
http://www.youtube.com/watch?v=m4gnbR0kyaQ
I hope this help you a little bit!!!
Cut the wings off at the shoulder. Cut off the head. Cut the tail off right above the bung. Grab the skin in the middle of the breast, pull it up and either tear or cut a small hole to insert your thumb. Grab the skin and start peeling it off the bird. Once it's peeled, cut across the abdomen, reach in and pull the guts out. Use the tip of a knife to gently peel the lungs away from the rib cage and then pull them out. You may need to push the trachea through with a finger from the top into the chest cavity. Lots of guys don't bother removing the kidneys along the back but you can dig them out with a knife blade if you wish.
Frankly, I never bother with all that. I remove the breasts and then cut the legs off at the thigh. I don't have room in the freezer for a lot of empty body cavities. Also, the meet will keep MUCH longer if it's boned and wrapped in gladwrap before put in ziplock bag (suck the air out with a straw before you seal it.
Silsbyj, that method discards the legs, correct? That's a real waste. I think the thighs are the best meat on a pheasant. Drumsticks are good too especially if you take the time to bone the meat and strip the tendons (definitely time consuming). Or you can cook the leg meat in a pressure cooker for about twenty minutes, shake out the tendons and bones and make sandwich meat or stew. I usually throw a bit of liquid hickory smoke in the cooker if I do the legs this way.
Most folks probably consider it cheating but my buds and I simply filet off each side of the breast, snip the legs with shears, and call it good. Fast and easy.
Easiest way I have found is to stand on the wings as close to the bird as possble and slowly pull on the legs. When the bird comes apart use shears to cut through the backbone and cut the wings off. Done deal!
pluck it then cut from the belly up then reach inside and pull all the guts out.
Ontario,
I agree that it is a waste. This is just the method we used when I worked at a hunting reserve. It was time and money then, but I do save them now.
338 Win Mag!
Post an Answer