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.