https://www.youtube.com/watch?v=1X5o1JKvFRs
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You pluck pheasants though
pretty neat...
Toby, if it is an older bird which you are likely to make a stew, pie or a sauce for pasta there is no need to pluck the bird. If it is a young bird which you would want to roast, then I would pluck it as the skin helps to keep the meat moist along with the stuffing and/or rashers of bacon over the breast.
That is fairly clever and looks as though it would work on any large bird.
Looks easy,presumably done while still warm?
I have found it easier to skin them when they have been hung overnight...
Done a lot like this, it's a good fast way to prepare them and works most of the time!
just looks a little tacky and wasteful to me :ORLY:
can understand if they,re doin heaps but here i treasure every pheasant i get:D