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I'm not a pheasant plucker....
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nettie



Joined: 02 Dec 2004
Posts: 5886
Location: Suffolk
PostPosted: Mon Dec 11, 06 4:50 pm    Post subject:  Reply with quote    

That makes sense.

gil
Downsizer Moderator


Joined: 08 Jun 2005
Posts: 18377

PostPosted: Mon Dec 11, 06 4:52 pm    Post subject: Reply with quote    

judith wrote:
gil wrote:

d) difficulty extracting windpipe and crop
e) cut round vent and tried to remove skin/pull innards out, nothing happened - till I got more reckless with it


What was the problem - lack of space to manoeuvre?


Couldn't get windpipe and crop to edatch from carcass. Not usual.
Had to make an even bigger hole in its back end and push from the top end as well to get at the guts.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Mon Dec 11, 06 4:55 pm    Post subject: Reply with quote    

That's odd. Usually when they've been hanging a while, the innards shrink a bit. Do you detach all the gubbins at the top end after cutting the neck away before you go in at the bottom end? If that makes any sense.

dpack



Joined: 02 Jul 2005
Posts: 34106
Location: yes
PostPosted: Mon Dec 11, 06 5:12 pm    Post subject: Reply with quote    

my method is
cut off wings ,head ,dog em
skin them
gut em
stew or wrap in streaky bacon and roast

KILLITnGRILLIT



Joined: 14 Sep 2006
Posts: 894
Location: Looking at a screen in the front room
PostPosted: Mon Dec 11, 06 7:17 pm    Post subject: Reply with quote    

Try here - http://forums.pigeonwatch.co.uk/forums/index.php?showtopic=14621

Hope it helps !

Blue Sky



Joined: 30 Jan 2005
Posts: 7618
Location: France
PostPosted: Mon Dec 11, 06 7:56 pm    Post subject: Reply with quote    

Hot pluck - that is how we do our ducks. Just get a big pan of boiling water on and keep em dunking. They feathers just about fall out.

Not used this method on anything else to date but Pricey has recently told me he does chickens the same way. We have 2 ducks (Christmas dinner) and four Guinee Fowl to do next week so the pot will soon be boiling. I'm asuming the guinee fowl will be similar to pheasants so will report on how we get on.

Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Mon Dec 11, 06 8:03 pm    Post subject: Reply with quote    

Got two cocks in the shed at the moment. To be honest i usually just de breast them which is a bit of a waste I'll admit.

Might try Sally's skinning method though.

KILLITnGRILLIT



Joined: 14 Sep 2006
Posts: 894
Location: Looking at a screen in the front room
PostPosted: Mon Dec 11, 06 9:30 pm    Post subject: Reply with quote    

This is a method that gives the crown and wingsleaving the rest for the dogs/ferrets.

A bit wasteful for me but,horses for courses.

http://www.youtube.com/watch?v=GOOrcIZImmE

leebu



Joined: 23 Nov 2004
Posts: 418
Location: east yorkshire
PostPosted: Mon Dec 11, 06 10:13 pm    Post subject: Reply with quote    

Sally's way is definitely the one to go for, there's nothing worse than spending an age plucking a pheansant to find out it is actually rather fatty and unappetising (all too common these days ubfortunately).
I'd rather skin and add my own fat for cooking thanks all the same
Takes a tenth of the time as well, 'specially if you likle your birds to have hung a bit.

Tavascarow



Joined: 06 Aug 2006
Posts: 8407
Location: South Cornwall
PostPosted: Mon Dec 11, 06 11:39 pm    Post subject: Reply with quote    

Has anyone tried plucking them fresh & then hanging?

dpack



Joined: 02 Jul 2005
Posts: 34106
Location: yes
PostPosted: Mon Dec 11, 06 11:56 pm    Post subject: Reply with quote    

whole is best

gil
Downsizer Moderator


Joined: 08 Jun 2005
Posts: 18377

PostPosted: Tue Dec 12, 06 4:26 pm    Post subject: Reply with quote    

judith wrote:
That's odd. Usually when they've been hanging a while, the innards shrink a bit. Do you detach all the gubbins at the top end after cutting the neck away before you go in at the bottom end? If that makes any sense.


The innards seemed closer welded to the carcass than usual, oddly enough. And yes, I did detach the top end thoroughly before making a start on the bottom end. Maybe that one was just a tight fit !

Nice and lean, though not that large.

I want to roast it whole, so skin was required (probably with extra bacon after the mess I made of it).

Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Tue Dec 12, 06 4:28 pm    Post subject: Reply with quote    

I've decided to skin mine and try a chopped mixture of bacon and mushrooms (with some butter and seasoning) as a replacement 'skin'

quixote



Joined: 26 Oct 2006
Posts: 196

PostPosted: Fri Dec 15, 06 8:56 pm    Post subject: Reply with quote    

You'll always find that the breast feathers ('church window' feathers) are the hardest to remove without tearing the skin. The legs, flanks, neck above the crop, & back are the easiest. I tend to hold the bird in one hand, breast uppermost, using the wings folded underneath as a 'handle'. That way, you can use the left thumb to apply tension to the skin of the breast by drawing it towards you, & the right hand to pluck one or two of the breast feathers at a time (no more than that, or tearing the skin is inevitable!!!). I also find that if you give the feathers a sharp but gentle pull towards the neck, then a 'jerk' towards the tail brings them out with little problem. Once the majority of the bird's done, just cut off the wings. There's very little worthwhile meat on them. It takes me about 20 minutes to pluck each bird, no way round it I'm afraid!

As for the crop & windpipe? Use your fingers to separate the skin from around the crop. I find 'walking' my fingers around betwen the crop & skin helps it to separate (if that makes sense?) & then use the fore & middle fingers to 'draw' the crop towards the back of the bird until you can remove the entire thing (including contents). Then I usually make a lateral cut above the vent, & remove the innards. the vent can be cut away with the parsons nose prior to rinsing.

Hope this helps a little?

gil
Downsizer Moderator


Joined: 08 Jun 2005
Posts: 18377

PostPosted: Mon Dec 18, 06 1:08 pm    Post subject: Reply with quote    

Useful info, thanks Quixote.

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