Cleaning Wild Pheasant Cleaning Wild Pheasant
There are many ways of cleaning a wild pheasant. It depends if you’re going to transport it or not, and whether you will be cooking it shortly afterward. If you intend to freeze it for later use, you will have to pay more attention to the size of the parts you cut. The methods vary but here we will give you the most basic steps you need to bear in mind. This method is moderately easy, and the most important thing to have at hand in order to facilitate your work is a sharp knife.
Step 1: Pulling the Skin
The bird must be firmly grabbed by the breast, more precisely where the breast and neck meet. After the bird has been grabbed well, pinch the feathers and skin pulling downwards towards the tail. It is important not to pluck feathers. Go for the skin. Remove the skin by making cuts at the most convenient areas, such as at the gap near the knee joint, and pull the skin. Repeat this process at the breast part. Afterward, cut at the skin on the back and remove any skin near both legs. By doing this, you are exposing the crop or food bag of the bird that is found above the breast.
Step 2: Cutting Joints
Next you need to find the knee and find its joint. Once you have found the knee’s joint, make a cut opposite of it. You don’t actually have to cut through; gauging it would be more than enough. This method works for all types of joints that need cleaning, because joints, bones and ligaments are tough to cut through. Next you must extend the joints backwards and cut from the joint’s side, removing the lower legs of the bird, better known as the drumsticks.
Step 3: Removing Body Parts
At this point, you will need to pop the upper part of the legs out of their sockets. You do this by spreading them and cutting them along the thigh, lining past the open joint and ultimately removing the thighs. A thing to remember is to always cut down towards the tail. Next things to be chopped off are the wings. You get rid of the wings by cutting them as close to the bird’s body as possible.
Step 4: Finishing Up
Subsequently you have to cut on either side of the pheasant's spine at the back of the bird, and then move to the shoulder blades. Next you need to grab the head and neck firmly. Once you are sure that you have a tight enough grip, pull backwards towards the spine and down towards the tail. If you have followed the steps correctly, the entrails should come out leaving only the breast. The legs that you have previously cut off should be rinsed well in cold water and both breast and legs are now ready to store or cook or whatever it is you are planning to do with them.
Well, that’s all there is to it. Cleaning the pheasant yourself is surely much more satisfactory than buying a ready cleaned-out pheasant and apart from this it will be much cheaper.