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 and knife
Two different educational videos we have created for you, demonstrating the step by step process of how to properly prepare your harvested upland game for the kitchen.
First, remove the wings by cutting them off as close to the body as possible.
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).
Remove both wings. Remember, be cautious of sharp broken bones.
Remove the leg by cutting at the knee joint.
Remove the head by cutting through the neck, as close to the body as possible.
Starting at the top of the breast, skin the bird by pulling the skin towards the tail.
12 step process of how to properly breast your harvest upland game.
As you begin skinning, the crop will be exposed. By noting what food is found in the crop, you can plan your next hunt.
Pull backbone from tail to neck. Most of the entrails will come with it. Remove any remaining entrails and the lungs.
Skin all the way to the tail. Remove the tail by cutting it off at the point where it joins the body.
Cutting along the breast bone for pheasant breast halves.
Cut along both sides of the backbone from neck to tail.
After washing in water, this bird is ready for packaging and to be placed on ice.