How to breast a pheasant

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With the rising popularity of shoots, pheasant is usually in plentiful supply. This keeps the cost down and makes for a fantastic entry-point into game cooking. However, there is a fairly common misconception that preparing gamebirds at home is too difficult or too messy, which dissuades many from trying.

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This sous vide pheasant is beautifully succulent, served with melt-in-the-mouth leeks, charred corn and a warming game sauce. You can get the same results using a pan of water, monitoring the temperature with a thermometer, and clipping ingredients to the side of the pan in open sealable freezer bags. Ask your butcher to prepare your pheasant by removing the breasts and legs from a whole pheasant.

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The best way to cook pheasant breasts will leave them succulent and delicious. Nobody wants a disappointing dry old breast. By not over cooking them and getting a little 'Heston' you can have simply succulent game for supper. The best way to cook pheasant breasts sometimes appears to be a closely guarded secret.

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Field Care - It's good practice to field dress birds as soon as feasible after they're shot. Normally, birds may be kept for a few hours before removing entrails, but if a bird is quite shot up, flavor of the meat is affected. Also, it's desirable to separate the birds to allow them to lose their body temperature as quickly as possible.

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To breast your duck pheasant, goose etc simply take a pinch of skin from under the feathers and pierce it with a knife. With a sharp knife, cut either side of the keel bone, the big bone in the middle of the two breasts. At the tail end of the breast, run the knife from the keel bone and along the breastplate, following the latter closely.

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The pictures for this Instructable are of a Dove, though the process is the same for each of the above stated foul. Be advised that the following photographs are rather graphic due to the nature of this process. Though the Dove is no longer living, the removal of body parts and images of the innards could understandably discomfort some. Did you use this instructable in your classroom?

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Hanging Pheasants Our how to clean a pheasant guide starts with the hanging process. Pheasant tastes best after hanging. Hanging is a process of letting the bird hang and cool before you pluck or skin it. You should do this at least two days before or two weeks maximum during the winter.

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