Pheasant is a popular game bird.
Whether it's turkey, goose, duck, pheasant, quail, grouse or partridge, wild game birds have a deeper flavor than farm-raised birds. And it is very satisfying to dress your own game birds. The dressing process is involved and time-consuming, and it includes significant clean-up. But a game bird you've dressed yourself will taste better than any bird that you buy at the market. Whatever game bird you use, it should be dressed as soon after the kill as possible. Add this to my Recipe Box.
Instructions
1. Place a large stock pot on the stove with enough water to submerge the bird. Turn the burner on high and bring the water to a boil.
2. Cover your kitchen work area with newspaper or butcher paper to make cleaning up easier. A kitchen counter or a table that is at least 3 feet by 3 feet should suffice. Place a bucket or plastic garbage can next to your work area.
3. Put the cutting board on the newspaper.
4. Lay the bird down on your work area, with the neck stretched across the cutting board.
5. Chop the bird's head off, close to the body, with a cleaver. Some blood may ooze from the base of the bird's neck once the head is removed, but the newspaper or butcher paper should absorb any excess blood. Discard the head.
6. Lift the bird by its feet and hold it, neck down, over the bucket or plastic garbage to allow any remaining blood to drain from the bird.
7. Hold the bird by its feet and submerge it in the boiling water for 30 seconds. This will loosen the feathers and make them easier to pluck. If you skip this step, it will be more difficult to pluck the feathers, and the skin may tear during the plucking.
8. Remove the bird from the water and let it drain over the pot. Put the bird on the large cookie sheet or the jelly roll pan and carry it to your work area. Place the bird on your work area. Wet your hands.
9. Pluck the feathers from the bird. Begin with the breast feathers and progress to the neck feathers. Remove the feathers in the direction they grow to avoid tearing the skin. Turn the bird over so its breast is facing down. Pluck the feathers from the bird's back. Cut the middle wing joints with the knife so the wings will stretch out. Pluck the feathers from the wings, the tail and the legs. Remove the small pin feathers with a tweezers.
10. Cut an incision, from the breastbone to the tail, down the length of the bird's belly.
11. Pull the breast apart with your hands and remove the bird's intestines, heart, liver and gizzard. Put aside the heart, liver and gizzard for later use, and discard the intestines. Wash your hands.
12. Pick the bird up by its feet and put it in the kitchen sink. Rinse the bird thoroughly inside and out with cold water, then lift the bird and let the water drain.
13. Return the bird to your work area and put it down with the legs and feet stretched across cutting board. Cut off the feet with the cleaver and discard them.
14. Truss the bird to help maintain its shape and prepare it for cooking.
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