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

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.

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