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i usually just breast the pheasant....does anyone clean out the legs...someone i was talking to says he does that...when i tried doin it, it was just so annoying[mad]...is there any special way to do this...
 

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I skin the whole bird. Then I cut off the legs and thighs and keep them seperate. Then I cut out the breast meat. I do occasionally cook the whole pheasant like an over roaster chicken. However, the leg get dry. If you keep the legs seperate you can cook them seperate. I usually cut off the meat from the legs ans use them in stir fry.
Someday I am going to fry a couple birds like a turkey.
 

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i grew up on a farm, we plucked everything, so i still do, but the legs and back make an awsome soup, just like chicken !!!!!!!!! matter fact my dad liked pheasant soup better than chicken, and the legs get tender
 

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I have been wanting to try to make a pheasant soup also. This may be the year.
 

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I usually shoot 40 to 60 pheasants a year so skinning them out and breasting them is easiest for me. In addition i cut the filet in half horizontally to make even sized slices, put them in a large heavy duty zip lock and them pound them with a flat pan. This makes for thin cutlets that can be cooked many ways. Legs and thighs are best for soup.
 

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The legs are good with a ton of BBQ sauce or honey glaze on the grill!!!! Yummmmmmmmmmmmmmmmmmmmmmmmmmmmy
I like to take the breast meat off the bone but if pressed for time I will keep it all whole and cut it off after thawing....[up]
 
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