How to Quickly Pluck and Dress Pheasant
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- čas přidán 26. 02. 2018
- Two of the best ways to pluck and gut pheasant, one takes the breasts out on the bone and the other is perfect for a roast! These methods work just as well with almost any poultry or fowl.
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From working as a gamekeeper and having prepared 100s of phesant, partridge, grouse, duck...
I find this video very informative for those who are giving it a go for the first time or for those who eat the meat but have never seen the process the game goes through to be on their plate 🏴
Just got a brace from a beater friend and was clueless. Watch this video and PERFECTLY prepared them, thanks chap!!
Went to the shop, road was clear came home and founf 3 in the road. This video helped me make a meal
“Found”🤣
Thanks for the clear instructions and helpful advice. I was given 4 birds and I had no idea what to do with them, but followed your video and it went very smoothly.
I watched after cleaning my first bird. The season is still going so I hope to follow your instructions on my next harvest!
I’m a chef at my local golf club. Got given a brace of pheasants and we just trusted them at home. Now there in the fridge ready for dinner tonight.
People need to be more involved in the food they eat. We really enjoyed the process so did the kids.
Couldn't agree more! people need to be in touch with their food. There's an argument to say that if they can't understand, accept and be involved in the process in some way, they don't have the right to eat it.
Just done my first pheasant. Thanks for the video. A pleasure to watch, listen and learn. Thank you.
My wife works at the stables in the next village to us at the weekends & today she came home with a brace of pheasants from the local shoot, I've never dressed a bird before but do like a bit of pheasant so having watched your video I'm going to try doing both birds justice !
Great video, really helpful. Thank you!
Great video, many thanks. Ive picked up lots of practical skills over the years - I can do all sorts of things with fish - but never poultry / game and Ive decided its time I learned. This video is a great place to start. Thumbs up from The Shire
Thanks so much for the comment, really means a lot!
Another excellent video and great tutorial. Such a shame you don't post anymore, as you're such an excellent communicator, presenter and cook/chef. I follow your fondue instructions year in year out and it has never failed me! Hopefully you'll be back.
Really appreciate the message, I'm actually trying to get the channel up and running again! Thanks for your support
@@TheGourmetPantry Great news! Really glad to hear that you'll be reviving the channel :)
You have given me confidence to have a go!! Thanks!
Propper English gentleman this lad! Love the videos😊
Haha, thanks mate
Not sure if you still make videos but they are honestly brilliant!! A few more would be super!
Thankyou for the video, I'll be trying this later when my friend gets back from beating 😊
Love the enthusiasm 👍
Thank you. I have 3 hens that I need to prepare and wasnt sure of the best way.
Top-quality video. More like this, please!!!
Excellent tutorial on pheasant preparation
Woooo! Thanks for giving a great tutorial on game!
I got a pet pheasants. I definitely won't be skinning and gutting him
Thanks Charles personally I would cut around the leg joint with a sharp knife, and pull out the tendons at the same time.
Loved it thanks for making it.
I've just found your channel. I'm now in the process of watching all your videos. This video was amazing by the way
Thank you so much, really means a lot to hear that
superb! Many thanks!
Very good instructions
All female birds are relatively plain compared to the males of their species because hens are sitting on the nest incubating the eggs and they do not want to attract the attention of predators to the eggs or themselves.
Makes sense, thanks for the info!
You're welcome! And males have colorful plumage to impress the females so that they are receptive to mating with him! @@TheGourmetPantry
But you forgot to show how to take the legs off the hen. Great for confit.
Awesome stuff
If I might suggest a slight variation to be considered it would be this. Once the plucking is done and before the pluck et al. is dealt with remove any feathers or down still hanging around. A quick rinse and pat dry and you are ready to remove head and so forth. Now you can focus on rinsing the cavity and be done w' it. I mentioned pluck mostly as an attempt at being witty. I've always liked leaving the lungs in place with poultry, barnyard or otherwise. Roasted, broiled or fried they are delicate morsels.
or the livers! Pheasant liver paté is a rare delicacy
Wild shot if dispatched cleanly is in my opinion, more humane than farmed and is also the true free range meat
Couldn’t agree more
I'm off out this weekend to try and bag a couple of late season pheasants.. :-)
Good luck!! Always find they’re better at the end of the season
Very coherent presentation ,looking forward to attacking my roadkill( It’s the cost of living)🤓
Could you do a video on hanging pheasants, what be concerned about etc.
Today is my first time preparing ad eating it. Been hung for around 15-20 hours by the time I'm preparing for cooking. Wish me luck
Hope it worked out!!
I want to make a video like this
Can you keep the heart and liver, and do they have gizzards. In my family we keep that for gravy
Helps when you can hang the bird for a few days first at 40 degrees.
Nice instructional video, thanks
What regiment ? (ex Life Guards).BRB watchstrap?
Thanks so much! Good eyes - it’s actually RAF, I wasn’t in the military myself but my grandfather flew in World War 2 so it’s an homage to him.
fab informative video, can I just ask if I am not cooking the birds straight away should I soak them in salted water before freezing? or just wash well? Many thanks
You can ‘brine’ meet before cooking as it’s a great way of seasoning it before cooking and also helps to break down tendons and render any fat (though there’s not much fat on a pheasant). Though no real need for this before freezing. Giving them a good wash inside is all it needs and this is only to remove any remnants any guts as this can affect the flavour and sometimes make the meat taste bitter. No real need to wash the outside except to remove any loose feathers - bacteria isn’t really an issue as it’ll all die when cooking and washing just tends to redistribute it rather than remove it (unless you’re using bleach 😜)
Great video and other videos you do. Just subscribed 🙂 quick question regarding when to eat.
When is the best time to eat a pheasant once you get one. I’m not a lover of the strong gamey taste yet so sounds like good to eat the same day or next. Don’t want the meat to be tuff due to rigger mortise also.
Do you have to wait for rigger mortise to go before you cook, also is it best to pluck and gutt soon after you get them. Just need to know when best to pluck, gut and cook. Thanks
Thanks for the message! It's a bit of a balancing act to get the right hanging time before eating. If you take them home and pluck them the same day, they should be fine. Also, once plucked and waiting in the fridge, they can relax their muscles a bit. However, I certainly wouldn't attempt to hang a pheasant 'after' plucking and gutting as you will have ruptured a lot of the organs when doing this which will lead to bacteria being introduced to the meat and it may spoil if left unrefrigerated.
@@TheGourmetPantry great. Thank you 👍🏻
Hi great vid, is it the same process for duck and partridge ???
Hi, pretty much the same for any poultry or game bird, though when they’re smaller (like partridge), I think that plucking the whole thing is a little overkill as the legs are minuscule and unless you’re making stock from the carcass, I’d personally just go for the speedy method and take out the breasts. Also, you can pluck the skin covering the breasts so you’re able to keep it on when taking them out and therefore keep in the moisture when cooking as game meat especially is normally pretty lean / has a low fat content so can dry out pretty easily if you’re not careful. Hope this helps
Hi
This is really helpful thank you!
Ask google brought me here.
Ive recently prepared a male & female Duck and i done an excellent job.
It came natural to me to know what i needed to do.
But pheasant with resting them.
Now i think I've made a mistake 🙈
I have x2 male pheasants hung by the neck in my kitchen 3rd day tomorrow.
Is it normal for them to start to smell a little? Due to being hung in the home.
I understand they are dead and bound to smell only a little but is it safe to eat? It isn't pungent but just for safe measures.
I will prep them tomorrow. Its been 3 days.
Thank you again.
Zoe.
Hi Zoe, they can smell but this might be an accelerated break down of the meat due to the warmth of your kitchen. Normally (due to the shooting season), pheasant are shot in the colder months so leaving it outside is fine (as long as it's not in the sun) but if you bring it inside, it can break down faster. Also, it can depend on how it's shot, some organs if ruptured will release bacteria which can also speed up the process and spoil the meat. Hope this helps!
Hi are wild pheasants good to eat without checking for parasites
Yes of course.
Its game meat.
They are shot in the wild :)
I got mine from family. Wild fresh
Nicely explained not don't it in years so will give it a go
Love it mate top stuff, just turn that ding sound Down a tad as it about blew me wars out lol
Haha, cheers for the advice! What ding though?
@@TheGourmetPantry the ding that sounds like a bell that pops up when every now and then. It's like a sound that represents a lightbulb going off on top of your head. You use it to insert afterthoughts to what your saying.
Not sure if you still monitor this video, but I have a question. So we went to a pheasant lodge and shot plenty of birds and got to take them home. They had a guy prep the birds for us, and looks like he cleaned it up for the most part, and i assume pulled the shot out. BUT the wings still have feathers, like its a totally clean piece of meat but the feathers on the wings. Any reason for that do you think? Just seemed odd. I will have one out to cook next week and find out more
Hi! Actually hoping to start up the channel again soon so defo checking comments. Re the wings, I’ve seen it done before and it’s normally done to easily identify the bird breed (and can also tell the age as to whether it’s this season’s bird or last if you have a good eye for it) as once plucked, it could be almost anything. Just whip them off before cooking and you’ll be golden
@@TheGourmetPantrythank you for your response, im excited to try it, i plan to smoke my first one then oven roast the second
Good luck! Just a little note thought, it's VERY unlikely they pulled out the shot / pellets (it's never done in the UK), so careful not to chip a tooth!@@poocheese55
@@TheGourmetPantry I have an alarm set to thaw them for me to smoke one for the first one, according to my friends who have already eaten some the shot is already out! It was a premium lodge type experience and they sent us home with stuffing birds as well as all the meat 10 of us shot every day!
Wow, sounds like an incredible trip, very jealous!@@poocheese55
I love hanging and plucking
Nothing better!
Is there a way to pluck it so it doesn't destroy the feathers?
Plucking it this way doesn’t actually damage the feathers if you’re careful - the closer to the skin you grab the feathers and the fewer you take in each pull will mean they come out more cleanly so they’ll be in better condition - it’ll take you longer though.
@@TheGourmetPantry I appreciate your reply 💪🏻
How long did you hang your pheasants for? Thanks
These particular ones were only shot the previous day but as I say, if you’re looking for a richer flavour, experiment with hanging them for a little longer until you reach the flavour that you enjoy the most. There’s no right or wrong amount of time (as long as they don’t start to turn), it’s all personal preference.
Great Relevant Info!👊😇👌
And I hope that One remembers that One is The Lord's Ambassador always, even until the End!👊😇
I’m an American & have never heard someone use the phrase “Ring-neck rooster” to refer to pheasants.
We are looking for exporting our pheasant from Nepal to worldwide if you guys interested please let me know
I went on my first shoot today and bagged a feasent so im going to pluck and gut it tomorrow
Good luck! I'm out shooting myself in a week or so; can't wait to fill the freezer
Pheasant
Do you shoot?
I have been known to fire a few squibs
Just shot 2 hens on opening day in pa 2 birds flew up and 2 shots came out of my double barrel
Came back here after geting 4 roosters
You're a better shot than I am!
How do you get those nasty tiny feathers?
It's just patience I'm afraid
Are you the brother of TGS outdoors?
Sadly not, it’s a great channel!
@@TheGourmetPantry Shot my first pheasant today. Good time to revisit this video!
Thats what she said
Kind of starts at 3:20
*DING*
Yeah thanks I'm deaf now
Look into the method on Wyoming Hunting's video, it worked way better and easier. Unforgettable. Step on both wings, pull both legs, bam breast... Cut off wings and thighs, feet, bam....
Works really well and I use it a lot!! Only issues are, a: if it’s shot in the wing it’ll rip off the wing so check it first and b: if it’s hung for too long then the wing joints degrade and it can also pull off the wings.
There no gamey taste to pheasant.
You vestage total meat 😂. First Boiled water .and deep it in hot water for 15 sec and remove Wings . After remove Wings . Just spray heat gas all area . 🥰🥰🥰
I’m a chef at my local golf club. Got given a brace of pheasants and we just trusted them at home. Now there in the fridge ready for dinner tonight.
People need to be more involved in the food they eat. We really enjoyed the process so did the kids.