Preparing the pheasant

Ingredients for Preparing the pheasant

Instructions for Preparing the pheasant

To prepare the Preparing the pheasant recipe, please follow these instructions:

Cut off
Pull the gut out through the "latch" (rectum opening) by making a hook for example. A step needle where you just open your eye slightly. Push the hook a couple of centimeters up into the lock and twist a turn. Gently pull out. Continue until the intestine releases itself (it may be easiest to use fingers for the last)
Lay the bird on the ground so the "throat" is against the ground and wings toward the side.
Stand with one foot on each wing with your feet right at the body.
Tire with a gentle snap in your legs until you stand with your legs, back and feather in your hand and wings with breast meat between your feet.
Gnub any residue of skin away from the chest and cut the wings from where they are sitting
Now you would like breastfeeding sitting on the breastbone. Voila .. ready for cooking.

tips:
You can cut thighs and wings from if you want to use these as well. However, there is not much meat on ...