Pheasant Hunting Box
From field to table -- Here is one way to prepare you pheasant for the table and a couple of our favorite recipes! During this entire process, please take care of avoiding to cut yourself with the sharp edges of broken bones.
Cleaning equipment needed: game shears
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Coming soon: Step by step how to cleaning videos to use in the field after successfully harvesting your game!!
Step 1:
First, remove the wings by cutting them off as close to the body as possible.
Step 2:
Remove both wings. Remember, be cautious of sharp broken bones.
Step 3:
Remove the head by cutting through the neck, as close to the body as possible.
Step 4:
Don't forget that you need to leave one leg attached to the bird for transport (the spur on the leg identifies the bird as a legal male pheasant).
Step 5:
Remove the leg by cutting at the knee joint.
Step 6:
Starting at the top of the breast, skin the bird by pulling the skin towards the tail.
Step 7:
As you begin skinning, the crop will be exposed. By noting what food is found in the crop, you can plan your next hunt.
Step 8:
Skin all the way to the tail. Remove the tail by cutting it off at the point where it joins the body.
Step 9:
Cut along both sides of the backbone from neck to tail.
Step 10:
Pull backbone from tail to neck. Most of the entrails will come with it. Remove any remaining entrails and the lungs.
Step 11:
Cutting along the breast bone for pheasant breast halves.
Step 12:
After washing in water, this bird is ready for packaging and to be placed on ice.