Boned Pheasant Périgord

Preparation info
  • Serves


    • Difficulty


Appears in
Game Cookery

By Patricia Lousada

Published 1989

  • About

It really isn’t hard to bone a pheasant and it can then be stuffed with something delicious and carved easily into impressive slices.


  • 1 pheasant
  • 25 g (1 oz) unsalted butter
  • 300


To bone a pheasant: Cut off the wings at the elbow, leaving the biggest wing bone on. Cut off the ankle joint on the legs. Place the bird on its breast, slit the skin down the backbone from neck to tail. With a fairly short, sharp knife, using short strokes, scrape the flesh away from the carcase, easing the skin and flesh back as you go, work on one side at a time. Cut the flesh from the sabre