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.