What is the best way to pluck a pheasant?
Discussion
De-feathering takes a long time in my mind. My mate showed me a better way if it's
just the meat uou want out of it.
Place the bird on the floor, a tiled floor for obvious reasons.
Place your feet on it's wing sockets, breaking it's wings at the roots, the bird
is now lying with it's head facing in front of you. You stretch between your legs and
grab the birds legs tightly. With one almighty heave you stand up pulling the birds legs.
The meaty carcass bit is then ripped from the bird, chop the legs off, gut the carcass and
voila.
Maybe not the best description but it works surprisingly well.
Reidy10_0 on here has some pheasants for gutting, I'll ask if he can video the
procedure or at least explain it better.
just the meat uou want out of it.
Place the bird on the floor, a tiled floor for obvious reasons.
Place your feet on it's wing sockets, breaking it's wings at the roots, the bird
is now lying with it's head facing in front of you. You stretch between your legs and
grab the birds legs tightly. With one almighty heave you stand up pulling the birds legs.
The meaty carcass bit is then ripped from the bird, chop the legs off, gut the carcass and
voila.
Maybe not the best description but it works surprisingly well.
Reidy10_0 on here has some pheasants for gutting, I'll ask if he can video the
procedure or at least explain it better.
RDM said:
De-feathering takes a long time in my mind. My mate showed me a better way if it's
just the meat uou want out of it.
Place the bird on the floor, a tiled floor for obvious reasons.
Place your feet on it's wing sockets, breaking it's wings at the roots, the bird
is now lying with it's head facing in front of you. You stretch between your legs and
grab the birds legs tightly. With one almighty heave you stand up pulling the birds legs.
The meaty carcass bit is then ripped from the bird, chop the legs off, gut the carcass and
voila.
Maybe not the best description but it works surprisingly well.
Reidy10_0 on here has some pheasants for gutting, I'll ask if he can video the
procedure or at least explain it better.
There's a youtube video of the process you've described, but I don't have the strength for the 'heave'. What I ended up doing was de-feathering the breast, and because it seemed like too much effort ( versus reward) to do the rest I just cut out the breast fillets.just the meat uou want out of it.
Place the bird on the floor, a tiled floor for obvious reasons.
Place your feet on it's wing sockets, breaking it's wings at the roots, the bird
is now lying with it's head facing in front of you. You stretch between your legs and
grab the birds legs tightly. With one almighty heave you stand up pulling the birds legs.
The meaty carcass bit is then ripped from the bird, chop the legs off, gut the carcass and
voila.
Maybe not the best description but it works surprisingly well.
Reidy10_0 on here has some pheasants for gutting, I'll ask if he can video the
procedure or at least explain it better.
condor said:
wiffmaster said:
Good grief 
Is there a youtube video of this in action? I can't quite envisage how it would work....though obviously interested if it does.Little Butch said:
If your not going to Roast the Birds you might aswell just skin It as It's alot easier! Pluck a small circle on the Breast and then slice the Skin and pull off..
Butch
It's what i did Butch
It was I after easier/best way to pluck a pheasant than just cut the breast out.....and have a Sunday joint left.RDM said:
De-feathering takes a long time in my mind. My mate showed me a better way if it's
just the meat uou want out of it.
Place the bird on the floor, a tiled floor for obvious reasons.
Place your feet on it's wing sockets, breaking it's wings at the roots, the bird
is now lying with it's head facing in front of you. You stretch between your legs and
grab the birds legs tightly. With one almighty heave you stand up pulling the birds legs.
The meaty carcass bit is then ripped from the bird, chop the legs off, gut the carcass and
voila.
Maybe not the best description but it works surprisingly well.
Reidy10_0 on here has some pheasants for gutting, I'll ask if he can video the
procedure or at least explain it better.
That's not what i was talking about Dougie when i said i had a young bird between my legs on Friday just the meat uou want out of it.
Place the bird on the floor, a tiled floor for obvious reasons.
Place your feet on it's wing sockets, breaking it's wings at the roots, the bird
is now lying with it's head facing in front of you. You stretch between your legs and
grab the birds legs tightly. With one almighty heave you stand up pulling the birds legs.
The meaty carcass bit is then ripped from the bird, chop the legs off, gut the carcass and
voila.
Maybe not the best description but it works surprisingly well.
Reidy10_0 on here has some pheasants for gutting, I'll ask if he can video the
procedure or at least explain it better.
.
Ideally shoot them with home made shots of a mixture of corse and fine iron filings with the only a little pellets (need to hit them exactly back to front at a rel short distance)
If you add salt it 'll do the seasoning
OH-don't tell the eco anti hunt mafia - and don't take to seriously....
If you add salt it 'll do the seasoning
OH-don't tell the eco anti hunt mafia - and don't take to seriously....
Growing up in West Wales I remember goose slaughter time just before Christmas on the farm up the road. The men would cut throats and the women would sit around a table with the dead geese, with a damp cloth and an iron. Then they'd put the damp cloth and iron on the goose breast to keep the fat on the breast warm so that plucking the feathers was easier and didn't rip the skin.
Might work on the pheasant?
Might work on the pheasant?
captainzep said:
Growing up in West Wales I remember goose slaughter time just before Christmas on the farm up the road. The men would cut throats and the women would sit around a table with the dead geese, with a damp cloth and an iron. Then they'd put the damp cloth and iron on the goose breast to keep the fat on the breast warm so that plucking the feathers was easier and didn't rip the skin.
Might work on the pheasant?
not enough fat on a pheasant breast to get away with this unfortuately. Might work on the pheasant?
Love the technique in the youtube vid above- have to try that next time.
Personally i've always just sat down and started plucking- just make the sure the bird is room temp before starting- its far easier.
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