anybody help

[scottish lurcher 185]

iam wondering if any body can tell me how to dress phesants and how long they should hang for and should the guts be taking out before they hang

[mole catcher 1]

I personally wont hang them as i find them strong enough as they are fresh.

Pluck them then scold off all the feather stalks that are left in by pouring over boiling water.

remove head and feet.

lay the bird on its back and with a SHARP knife start to cut from the vent( its anus) upto the start of its rib cage(can make a smaller cut if you wish)

insert hand and remove all the insides

clean and then cook

 

if you wish to hang them do it with the guts left inside for as long as you want :sick:

[Guest little_lloyd]

I hang mine for a week sometimes Longer you hang less smell 2 Start the plucking from head downwards! Ive found that if you forget hanging and pluck them when still warm it is ALOT easier and if you take care wil lnot rip or scag the skin.

 

Then chop the head/crop and neck of follwed by the feet lie bird on her back and cut a hole (big anuff to fit your hand in) around the rectum area and pull all the guts out (WARNING WILL STENCH YOUR HOUSE OUT ) Make sure every little bit of crap it out and give it a very good wash and stick it in the freezer fror when you are ready to eat!

[OldTrapCollector 377]

IMO pheasants are best without hanging, and to be honest I gave up with plucking them a long time ago as it is rare to get a well plucked bird without tearing the delicate skin. I simply skin them these days as it takes seconds, no feathers to clear up, and the end product is just as cookable.

 

I now crown the breast and bone off a woodpigeon to save time, but I still pluck wildfowl and partridges.

 

I used to know an old boy who would ask me for the odd hare every now and again for his pot - he would hang it by the head until it parted company from the rest, that way he knew it was ready for jugging :sick:

 

OTC

[alimac 882]

dont hang mine either, mainly cause u cant dress them like this......... lie it on its back, spread out wings, stand on wings as close to the breast as poss, take a foot in each hand and pull in a jurkey motion.. easy , quick, and mess free

[Guest little_lloyd]

Always hung pheasants for 2 weeks at the most! Shot a pidgeon about a month ago and plucked ti n all there and then, was mich much easier to pluck and no tears in the skin

[squirreltail 15]

IMO pheasants are best without hanging, and to be honest I gave up with plucking them a long time ago as it is rare to get a well plucked bird without tearing the delicate skin. I simply skin them these days as it takes seconds, no feathers to clear up, and the end product is just as cookable.

 

I now crown the breast and bone off a woodpigeon to save time, but I still pluck wildfowl and partridges.

 

I used to know an old boy who would ask me for the odd hare every now and again for his pot - he would hang it by the head until it parted company from the rest, that way he knew it was ready for jugging :sick:

 

OTC

 

Im with you on this one, gave up plucking years ago, bit of bacon over breast does the trick.after gutting it that is.

have you ever done woodcock though seems like you eat the guts and all, dont fancy it myself what if its just eaten a worm