The pheasant is one of the noblest and most highly valued in the kitchen. Normally, it is not easy to reach our hands but it can be a Hunter friend give it to us or that we want to prepare a special dish and one of the first problems we find is that they often deliver them with his feathers. In those cases know how to pluck a pheasant, a Partridge or any other game birds can be very practical.
For this reason, I will try to explain it in a post with lots of pictures so it is easy to understand and thus know how to prepare these birds for later consumption. In another installment, we will make a super recipe with this pheasant so you can see how it can get after cooking it.
Pheasant that came into my hands, comes from Finca Las Lomas, in the province of Cadiz, where they breed in freedom for many years, so they have a plentiful colony, which coexists with partridges, wild ducks, wood pigeons and other birds very appreciated by top chefs. Although males are more beautiful and colorful with their feathers on the chest and long tail long dusters, females tend to be tastier and more tender.
How to pluck a pheasant, a Partridge or any bird hunting?
To go from the first picture that you have on this paragraph at a point in which we have ready to cook pheasant, there is a whole process, simple but laborious. First, make it clear that to pluck a pheasant, a Partridge, a dove or any other bird hunting well bear in mind that we are going to do by hand and dry.
If you ask around, there are people who recommend you put the bird into hot water awhile, which opens the pores facilitating the task of plucking. In my opinion is not good idea, since the beef loses its texture and firmness, and part of its flavor. Ignore me and do it as I dry, that the task is not complicated.
Before you begin, should prepare an open bag and let her hand to go throwing feathers as they are booting. If no, it’s likely that as they are very fine, she is flying us many and we find down for days across the kitchen. First Council, must always shoot against the grain, i.e. as pens go from head to tail, always observant of them in the opposite direction to that growing, i.e., toward the head.
It is best to start with the easiest part of the breast. Each “flip” pluck two or three feathers, and to not to tear the skin, must put the other hand (the one that does not pull) while holding the base of the skin, to the feathers come out more easily. To do so, should tighten the fingers that make “clip” on the feathers and give a quick and dry heave. When you take five minutes, you will see that it is simple and increasingly rife you more. Anyway, calculate that well pluck a pheasant can lead us around 20 minutes or even 30 or more, according to our ability.
Once we have the ready breast, give back to the bird and do the back, plucking Similarly, always against the grain and with few feathers each time. We must lift the wings open them to gain access to all corners. Be patient and do not run to avoid tearing the skin. (A little, some scratch, is inevitable).
When we have already done it, we turn to the legs or thighs, which are plucked in a similar way, always giving dry heaves in the direction towards the head. This part is cleaned quickly. When you reach the leg, cut it with kitchen shears.
Now only the wings and tail of the pheasant we are missing. As for the tail, there is where they are stronger and longer feathers. Here I can only recommend to go pen to pen, and so it won’t cost much. Do not you agobieis that this is a very small area. There are who recommend to start with the tail when it comes to pluck, since the long feathers clog enough.
As for the wings, it is better to cut the last section, – just that in chickens, leaving only the two largest. The process of plucking is also the same. If you want, you can save you pluck this part if you cut the wings and repudiate them, since they do not have too much meat and perhaps not compensated.
Finally, the part of the neck is the most delicate when it comes to pluck, since there the skin separates easily from the meat and to remove the feathers, it is possible that you desgarréis more than normal skin. For the little meat that has this area of pheasant or Partridge, the more practical perhaps cut the neck as in the chicken and leave one or two centimetres as much.
Once finished the process of plucking pheasant, it is convenient to singe the hairs and cannons that have been in the process and if we see remains of the impact of the Hunter, we took the opportunity to remove the pellets if any. Once clean, only it is clean the inside, remove the entrails and tripe that has the animal, as when clean a chicken before roasting it. Then clean with a role of cooked, soaked in water, both inside as it is on the outside dry well and have the pheasant, Partridge, or the game birds that we plucked ready to cook.
Overview of the process to pluck a pheasant or a Partridge
Although it may seem complicated, not so much, but it is a laborious process. Remember always to hold the skin with one hand and with the other give a dry pull in the opposite direction to where the feather grows. So come out easily without breaking the skin. I hope now that you know more or less how to pluck a pheasant, Partridge or any bird hunting do not be much difficulty if you urge to buy one of these animals or if a Hunter gives it you ever.