Whats the best way to skin a pheasant?

I know the normal pluck it gut it. But is there a way to cut the skin and pull off the skin and feathers in one?|||check the URL .. here is one way





Lie the bird on its back and pinch the skin and feathers on the highest part of the breast, lifting as you do so. Now push a sharp knife through the skin and feathers between your fingers and the breast, making a small cut. The skin can now be easily pulled back, feathers and all, exposing the breast. Cut the skin from your starting point down to the end of the feathers on both legs, and pull the skin of them as well. You should by now have exposed the entire breast and both legs, which by my reckoning is 90% of the usable flesh on the bird. Take your knife and cut around the tops of both legs. Push them downwards and outwards and the hip bone should be visible. Cut here, and the legs come off. Run the knife as close to the breast-bone as you can on both sides, and slowly fillet out the breasts. You can now throw away the carcass and the feet.





Doing this means that roast pheasant is no longer a possibility, but it%26#039;s so simple and quick that it%26#039;s a small price to pay. Instead, slice the breasts thinly, salt and fry the slices in a little good olive oil and sweet sherry. Let the sherry caramelize on the slices, and the dish is done. The legs must be casseroled; I do them with Dijon mustard.|||Yes, this is recommended if the bird has been badly shot up or you just can%26#039;t be bothered to pluck it.





Slit the skin at the breastbone, insert your finger and just work the skin off the flesh. You may have to pluck a few feathers off first to make a space.





The bird will taste better if you casserole it as without the skin, roasting could make it too dry.





Cook it in red wine - Very nice.|||Yes you can. I knew a butcher who would only skin and not pluck and have seen this done.


try this site they are written instructions


http://www.foodandwine.net/recipes/recip鈥?/a>|||Lay the pheasant on it`s back pinch skin on breast and either cut or tear skin (it tears very easily) Once you have exposed the breast slip your fingrs under the skin to ease it away from the flesh. Cut lower parts of legs away, then cut the wings away at the shoulder .Draw entrails from pheasant was well pat dry with kitchen paper. Then wrap in streaky bacon %26amp; roast , it will remain moist %26amp; very tasty|||you cant, after plucking you should cut the legs off and gut, as with chicken you dont skin it you cook it in its skin|||I%26#039;m not a pheasant plucker, I%26#039;m a pheasant plucker%26#039;s wife and when we pluck together its a pheasant plucking life.|||Mr Mills offers you a good technique in his answer, but I would add that if you%26#039;re going to skin the bird prior to cooking, it%26#039;s going to be very, very dry, so it would be best to smother-fry it in a sauce, or even stew it.|||poor bird. i bet his mum is looking for him.|||It isn%26#039;t something I have tried, but I don%26#039;t think so.