by CyderPig » 05 Nov 2012, 17:51
Hi All
With Pheasant, just rip the skin above the vent and peel the skin and feathers off, no plucking needed.
Place knife on the the breast bone , and following the contours of the ribcage cut off the breasts, snap the the legs back from the carcass to break the hip joint, cut off the legs, then bone out the thigh and throw away everything else.
No plucking ,no gutting.
Marinade with red wine ,autumn berries(crushed) and a little oil.
Wrap with smoked bacon and fire on the smoker.
Cheers
Simon