I’ve got this Pheasant.

**foritisme** · 6 January 2006, 08:23

Mrs Planetit

Is she now known as a pheasant plucker

**G8_Summit** · 6 January 2006, 08:24

I've heard that pheasant tastes like Quorn.

**Gibbon** · 6 January 2006, 08:27

The easiest way for someone who can't be arsed plucking ( and it does take forever) is to lop off its head, feet, wings and then de-skin it feathers and the lot. To do this use a sharp knife and cut through the skin then pull the skin off cutting where it's joined. Pull out it's guts and chop it into four portions i.e two breasts and two legs. Then cassorole it in red wine and shallots. Google for a recipe. Drink with a robust Bordeaux, St Emillion (Grand Cru) being my fave with this bird.

**Phoenix** · 6 January 2006, 08:41

I think the profesionals would suggest you hang the thing for a while.
Well Hung

**DimPrawn** · 6 January 2006, 08:46

God, you lot are bloody pheasants....

**Phoenix** · 6 January 2006, 08:46

Originally posted by DimPrawn

God, you lot are bloody pheasants....

But she's a Game Bird!

**Bovvered** · 6 January 2006, 08:46

Hang it upside down in the garage for a few days. Then come back and ask for clue number two.

**milanbenes** · 6 January 2006, 08:52

we had a couple at Christmas I let my dad do it, but watched, remove all feathers, chop off head and feet, stick your hand up the backside and pull out the insides, keep the liver and kidneys, and the jobs a good un.

Be careful to remove the lead shot, not to good to eat that stuff.

Milan.

**Phoenix** · 6 January 2006, 09:06

Originally posted by milanbenes

Be careful to remove the lead shot, not to good to eat that stuff.

Milan.

Shot? I thought it was road kill!

I’ve got this Pheasant.