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Camile · Last edited by Camile on Fri Mar 16, 2007 2:10 pm; edited 2 times in total

Hello everyone,

I thought we would take a couple of pictures from that road kill pheasant we ate last weekend.

Don't take this as a guide as it was the very first time the OH skinned one (I tried but couldn't Embarassed

).

But if you have anything to say about the technique we used .. feel free as I'm sure it will come in handy for the next one:

And here is some pictures of the feathers:

Now, guess what they used the wing for in the old days ?

Camile

wayland · Joined: 14 Dec 2006 Posts: 1171 Location: Campile. Wexford

I usually start at the breast and try to pluck neatly. Very soon I get fed up with ripping the skin and just skin the thing. The problem with plucking is that you cant just pluck as you would a chook. The skin rips. I never bother with the wings as they carry vey little meet. I just cut them off. Thanks for the demo Wink

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keithrawlins · Joined: 18 Feb 2007 Posts: 152 Location: banbridge

acording to my granny the easyst way to pluk a bird is to dip it in a pot of boiling water for a few seconds first then pluk.

wayland · Joined: 14 Dec 2006 Posts: 1171 Location: Campile. Wexford

Yes that does work well for chooks etc, but I would not dip a well hung pheasant as the skin which keeps its guts in will be just about weeping. Crying or Very sad

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