OSers please help with preparing pheasant!!

x_raphael_xx

Hi all, wonder if you can help?
I've been offered a pheasant from my step-dad when he comes down for xmas, I'm not squeamish at all to cook & eat it, but I'm a little confused about the 'hanging' process.

I understand you're supposed to hang game birds for a while to help with the flavour but for how long? Do you prepare it in any way before you hang? What about keeping the flies off? (My step-dad says the maggots help soften the meat _pale_, but wouldn't they eat it all? and how do you get rid of them?)
I don't have a shed or anything to hang it in, will it be okay outside in the yard (out of reach of the wildlife of course) or is it better to bring it indoors?

I've tried doing a search but all I found was this thread with recipes, nothing on preparing the bird.

Help please

Pink.

Hi raphael,

These links may help: hanging pheasant and preparing pheasant

Penny posted a link on this thread which gives step by step instructions on drawing and plucking the bird: freezing pheasant!

Also if you check out google there are lots of links with loads of information.

Pink

Penelope_Penguin

x_raphael_xx wrote: »

Hi all, wonder if you can help?
I've been offered a pheasant from my step-dad when he comes down for xmas, I'm not squeamish at all to cook & eat it, but I'm a little confused about the 'hanging' process.

I understand you're supposed to hang game birds for a while to help with the flavour but for how long? Up to you, really! We hang ours for a bout a week to give a pleasant gamey flavour, but some friends hang them using string around the neck. They know they're done when the head detaches from the body :eek: Do you prepare it in any way before you hang? No. What about keeping the flies off? We've never had that problem (My step-dad says the maggots help soften the meat _pale_, but wouldn't they eat it all? and how do you get rid of them?)
I don't have a shed or anything to hang it in, will it be okay outside in the yard (out of reach of the wildlife of course) or is it better to bring it indoors? I'd hang it outside - do you have a covered porch?

I've tried doing a search but all I found was this thread with recipes, nothing on preparing the bird.

Help please

HTH Penny. x

liz545

Unless you know roughly how old the bird is, I'd err on the side of hanging it for a shorter, rather than a longer time. I hung mine above the bathtub (in the bathroom we don't use!) for 3 days, then plucked and gutted it; but it's a lot easier to skin rather than pluck them, and if you're pot-roasting it or using it in a curry it's fine to do this. Wear rubber gloves when you're plucking and gutting, and do it in the bathtub or outside to contain any feathers and mess. If you have a chance, I'd suggest getting Hugh Fearnley Whittingstall's Meat book from the library - it has a really handy step-by-step guide.

x_raphael_xx

Great help!
Thanks to both of you! I don't have a porch but I can find a sheltered spot. Didn't really think flies would be a problem in this cold weather but just wanted to make sure

Thanks again

x_raphael_xx

liz545 wrote: »

Unless you know roughly how old the bird is, I'd err on the side of hanging it for a shorter, rather than a longer time. I hung mine above the bathtub (in the bathroom we don't use!) for 3 days, then plucked and gutted it; but it's a lot easier to skin rather than pluck them, and if you're pot-roasting it or using it in a curry it's fine to do this. Wear rubber gloves when you're plucking and gutting, and do it in the bathtub or outside to contain any feathers and mess. If you have a chance, I'd suggest getting Hugh Fearnley Whittingstall's Meat book from the library - it has a really handy step-by-step guide.

Sorry Liz, I thanked the other two while you were replying

I'll check out that book thanks, not sure what I'll be doing with it yet (gf won't eat it) more than likely roasting it, so I'll look into skinning Vs. plucking thanks

Purple_Sparkles

It's much easier to skin the bird rather than pluck it but there is hardly any fat on the bird so if you roast it you will need to oil it and cover well with foil.

Not had pheasant in ages but I used to lay streaky bacon over it, like you do with turkey before wrapping in foil and popping in the oven.

Also it doesn't take long to cook.

Enjoy it - I'm jealous! lol.

Gothicfairy

I bought a brace of Pheasant yesterday as they were only £2 but of course they have come complete.
The last time I had to skin a pheasant I was about 8 years old which is more years ago then I care to go into.

I have watched the video on Shooting times and it seem easy (ish) but my computer is not the best and the pictures were not very clear so I am wondering if anyone of you good people know how to do this and if there are any tips ?

I would rather keep then whole I think but am open to suggestions.

I was going to slow cook in a pot with veg but there might be a nicer way> I could try roasting one with bacon ?

Penelope_Penguin

Are you wanting to skin, or pluck them? You'll also need to gut them

We skin them then wrap in bacon - much easier than trying to pluck as pheasant skin is so delicate.

Cut off the head and feet, then carefully peel the skin away.

kinkyjinks

Gothicfairy wrote: »

I bought a brace of Pheasant yesterday as they were only £2 but of course they have come complete.
The last time I had to skin a pheasant I was about 8 years old which is more years ago then I care to go into.

I have watched the video on Shooting times and it seem easy (ish) but my computer is not the best and the pictures were not very clear so I am wondering if anyone of you good people know how to do this and if there are any tips ?

I would rather keep then whole I think but am open to suggestions.

I was going to slow cook in a pot with veg but there might be a nicer way> I could try roasting one with bacon ?

I found this link that explains it the same way as I'd do it. It's much easier than it sounds. If you've ever waxed your legs at home, pulling the skin off is the same movement you would use to remove the wax strips if that makes sense. The skin should come off intact, a little like taking a glove off.

Is there a reason you want to skin it rather than pluck it? Skinned pheasant tends to end up pretty dry if it's roasted. Plucking isn't as messy as it sounds, just put the bird in a black bag and have damp hands.

You're so lucky, I wish I could get a brace of unprepared pheasant for £2. I really miss a ready supply of game

Gothicfairy

I was going for skinning so that I could wrap it in bacon as Penelope does ..I remember as a child that is how we did it as it seemed easier with the skin being so thin.

I am ok with the gutting part, for some reason that does not bother me and I remember only to well how to do that bit..lol

I am wondering though if I would be best hanging it for a couple of days before dealing with it, it was killed Tuesday and I bought it yesterday but reading some of the sites out there is does suggest that it could be hung for up to 3 weeks in this weather.