Legs and thigh..removing those tendons

mustistuff said:
why? pretty early yet, did you find a road kill or something. gonna try it myself, probably on the last standing kansas pheasant.

cheers
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Because I have been breasting out what I have harvested thus far. Would have a couple more freezer bags of meat if I had seen this.

I usually only keep the legs/thighs if one of the breasts is damaged. I do not like messing with them. Unless I know I am just going to toss it in the slow cooker until it falls apart, I end up not saving them. Now I know and look forward to trying it tomorrow :cheers:
 
mustistuff said:
if you gently pick the feathers when the bird is still warm you can do a pheasant in a couple of minutes without tearing the skin,, then you gut it. they are really pretty easy to do but the have to be fresh and warm

cheers
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When I was a young lad and my grandpa's brother had a pheasant hunting party where all our family would come to the farm during opening weekend. Some people would shoot their limits and then we would eat a BIG meal and then we would go hunting again. I remember them heating water in the out building and putting the pheasant in to pluck the feathers off. Maybe that is a good way?

Man do I miss the good ol days in Iowa!:thumbsup:
 
picking

Madison COunty said:
When I was a young lad and my grandpa's brother had a pheasant hunting party where all our family would come to the farm during opening weekend. Some people would shoot their limits and then we would eat a BIG meal and then we would go hunting again. I remember them heating water in the out building and putting the pheasant in to pluck the feathers off. Maybe that is a good way?

Man do I miss the good ol days in Iowa!:thumbsup:
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they did it cause they didn't know any better. it stinks and the skin still tears. great for chickens though

cheers
 
Madison COunty said:
When I was a young lad and my grandpa's brother had a pheasant hunting party where all our family would come to the farm during opening weekend. Some people would shoot their limits and then we would eat a BIG meal and then we would go hunting again. I remember them heating water in the out building and putting the pheasant in to pluck the feathers off. Maybe that is a good way?

Man do I miss the good ol days in Iowa!:thumbsup:
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used to do that for ducks when i was young. sure beat plucking them regularly, but it was a mess.
 
AtTheMurph said:
Legs and thighs are great for soup!

And that's a great video. I shocked so many experienced hunters doing that it shocked me. None of them had seen it before.
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The legs and thighs make great Gumbo too. Much more forgiving than the breast meat in regards to cooking time and also when you reheat the leftovers.

Great video. Will be using this next week.
 
All this talk about pheasant foods...I just ate a late supper of pheasant pot pie!
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Yum!
 
LoneRooster said:
On the point of using the entire pheasant..does anyone have any good ideas on cleaning birds where you pluck the feathers and just remove the organs? I would like to try to do this with some of birds and be able to roast an full pheasant in the oven or smoke it but I have not found..nor am I good at..removing the entrails. Any handy youtube videos or good instructions? I usually just rip the skin off..cut out the breasts and chopo off the legs but I would much rather find a good way to remove the insides and pluck the feathers leaving the skin on for a nice touch.
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If you take a pair of game shears and cut up the back from the tail end to the neck you can then spread them apart and remove the insides very easily.
 
AtTheMurph said:
Legs and thighs are great for soup!
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+1

About 20 minutes in the pressure cooker and the meat comes off the bones very easy and you can just pick the tendons out. Works good for pot pies too.

Scalding before picking the feathers helps, but you have to have the water the right temperature (around 150) and don't dunk them too long.

http://honest-food.net/wild-game/pheasant-quail-partridge-chukar-recipes/how-to-pluck-a-pheasant/

I don't generally pick them, but a group of us did a bunch a few years back to smoke. As I recall, we didn't dunk them nearly as much as the link suggests, but we did agitate them a bit in the water. It is best to dunk a bit and then test pick a little.

Jerry
 
2nd best trick in the book, the first is taking all good meat from a 4 legged creature without gutting it!!
 
uplandsportsman said:
2nd best trick in the book, the first is taking all good meat from a 4 legged creature without gutting it!!
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But how do you get the heart and liver (the first parts our family eats) without gutting them?
 
I don't have an answer to that.. I usually start with the tenderloins myself! I don't take organs. (Usually the heart is hamburger!!:) joke) If you want haggis, you need to gut them and my method doesn't work. If you don't take organs there is no need to gut an animal
 
i had a chance to try this today. took a little bit and a good pliers, but it did work for me. thanks again for posting :thumbsup:
 
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