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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.

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Cleaning equipment needed: game shears and knife

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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. 

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Step 1:

First, remove the wings by cutting them off as close to the body as possible. 

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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).

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Step 2:

Remove both wings. Remember, be cautious of sharp broken bones.

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Step 5:

Remove the leg by cutting at the knee joint.

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Step 3:

Remove the head by cutting through the neck, as close to the body as possible.

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Step 6:

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.

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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.

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Step 10:

Pull backbone from tail to neck. Most of the entrails will come with it. Remove any remaining entrails and the lungs.

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Step 8:

Skin all the way to the tail. Remove the tail by cutting it off at the point where it joins the body.

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Step 11:

Cutting along the breast bone for pheasant breast halves. 

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Step 9:

Cut along both sides of the backbone from neck to tail.

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Step 12:

After washing in water, this bird is ready for packaging and to be placed on ice.

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