Paddock To Plate

How To De-Bone a Pheasant

Matt Moran visits the Barossa Valley and shows you how to de-bone a pheasant in this step-by-step guide.

Step 1: Place your pheasant on a chopping board and make sure you have a good boning knife.

Step 2: Cut the legs and head off. When cutting the head off, make sure you cut as close as possible to the body.

Step 3: Grab your boning knife and cut an incision straight down the backbone. Then, on one side use a knife to slowly separate the flesh from the bird. 

Tip: Once you have separated the skin, you can use your fingers to peel off the rest. The skin will easily peel off the body as long as you give it a gentle tug.

Step 4: Once you get to the wing, cut it off and set it aside.

Step 5: Pull or cut the skin all the way down the leg and peel the skin off around the leg.

Step 6: Repeat the above on the other side. 

Tip: You can follow these steps to de-bone a chicken, guinea fowl or spatchcock.

Step 7: Once the pheasant is completely skinless, cut the legs off on both sides.

Step 8: From the thigh, cut/ remove the meat from the bone and around the drumstick. Set thigh meat aside.

Tip: Once the thigh meat is removed you can keep the drumsticks and use them for chicken stock or soup.

Step 9: To cut the breasts off the bone, run the knife as close the breast bone as you can and slowly fillet out the breasts. Repeat on the other side.

Step 10: Discard the rest of the carcass or keep for chicken stock or soup.

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