- Put your weight on the wings, and pull as hard as you can to totally take the skin from the pheasant. The only part of the skin that should remain attached is the head. A piece of advice: do not remove the guts. Take your time and do everything carefully.After you have finished the first step, you will need to take the pheasant’s breast in one hand and the bird’s head in the other, and hold it in your hand.
- It is necessary to make an incision down one side of the pheasant’s spine using game shears all the way from the head of the bird to the end of its tail.
- Carry out the actions described in the step before this one, but this time on the opposite side of the bird’s spine.
- You need to grab the pheasant’s neck at this moment, and pull with as much force as you can muster. You should now have a bird that has had its guts removed completely and is prepared to be rinsed and stored in the refrigerator.
Piece of advice: Pheasants are not geese, so you shouldn’t breast them and then throw away the thighs and legs afterward.
The breasts should be removed, portioned up, and frozen for later use. The remaining parts of the bird, including the legs and thighs, should be pressure cooked for approximately one hour. After that, wait for them to cool down before pouring them into a big brownie pan.
Next, separate all of the tendons and bones from the meat. When you have finished doing so, you will have a significant quantity of flavorful black meat that you can use to make either pheasant wild rice soup or a stew; the decision is yours.