By Jake Theron
Don't mean to make fun of a long-gone relative, but she came over on the boat, landing at Ellis Island. Never met her, but older generations would always snigger when she told her story of emigrating from her homeland.
She used to say she came to America because in her home country she dirt poor. She explained that she was a "Pheasant."
A thing that some hunters truly enjoy about the fowl is its gamey flavor. Here's how to enhance that experience: Hang it by its legs in a cool place for a couple of day. This not only adds that special treat to the palate, it likewise makes the bird a bit more tender. Make sure the temperature doesn't rise above 40-degrees. You could end-up with more than just a meal - like a bacterium that'll send you to the doctor.
After a few days, when the Pheasant gets its game on, place it on a clean working surface with its belly-up. Start at the breast and yank-away until you reach its neck. You're not doing this as if it's a freshly-picked daisy and you're playing "she loves me, she loves me not." Grab a small clump of feathers with your pointing finger and your thumb. Give the bunch a hearty pull. You're going to want to follow the exact direction the feathers are pointing. Using this method you're less likely to tear a hole in the skin.
Don't grab a fistful of feathers, a few at a time will do. Your mission is to try not to rip the epidermis.
Running into an issue with plucking the feathers with your fingers? Bring a pot of water to a boil. Take it off the heat. Wait a minute then submerge the foul into the liquid for a few seconds. Don't overdo it. You don't want to cook the thing, just loosen the feathers.
Taking this route means you're going to have to roast the bird immediately after the plucking.
At the neck, start near the head rotating the Pheasant until you get around half-way down the pipe. Have some tweezers near-by in case any of the obstinate pinfeathers refuse to let go.
Move on to the legs and tail. Warning: the tail may give you some trouble so be careful. You don't want to rip-off any of the skin. Unlike other game birds, this fellow is thin-shelled. Be gentle.
Putting the bird on its back, stretch the wings and with a sharp, strong pair of kitchen scissors, slice through the joints at the center wing hinge. Tweezers won't work for this part. Grab some pliers to yank-out the stubborn, remaining feathers.
Got a cleaver? Good, slam the business-end down on the neck. Try to get as close to the body as you can. Save the head for some later Voodoo experiments, but it's probably best to thrown it on a neighbor's lawn that has young children.
Just kidding. Bag it and toss it in the garbage.
With said cleaver, chop-off the bird's elbow joints to disconnect the feet. Let them dry. They make great ornaments for the rear-view mirror on your truck.
Got you again. Thrown the damned things away, O.K.?
Jake Theron is an avid dog trainer and hunter who loves to give people his wisdom. He tends to spend most of his time nowadays either training his companions or fulfilling his need to spread his knowledge by writing for Versatile Dog Supply An Online supplier of Hunting Dog Equipment and Hunting dog Equipment.
Article Source: Plucking Your Pheasant