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4
Medium
Published 1989
It really isn’t hard to bone a pheasant and it can then be stuffed with something delicious and carved easily into impressive slices.
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