Pheasant with champagne cabbage i (pheasant)
Pheasant Cabbage Game New York
Last updated 6/12/2012 12:56:45 AM. Recipe ID 19068. Report a problem with this recipe.
Title: Pheasant with champagne cabbage i (pheasant)
Categories: Game, Masterchefs, New york, V79
Yield: 4 Servings
2 lg Pheasants (about 2 1/2
-- pounds each)
The Pheasant: =============
With a sharp boning knife, carefully remove each breast half
from the pheasants and set aside. Remove the legs with thighs
attached. To bone each leg-thigh portion, use a sharp boning or
paring knife to slit the leg and thigh meat, cutting parallel to the
bones. Carefully scrape thigh meat away from the bone. Cut through
the joint between the leg and thigh, keeping meat in 1 piece. Scrape
away all remaining thigh meat and cut or pull out thighbone.
Use a cleaver to cut off the knob end of the leg. Scrape meat
from the gone and pull out the bone.
Refrigerate meat, covered. Reserve bones and carcasses for the
next recipe Pheasant Stock.
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