Properly cooked game has long been considered a delicacy. Indeed, if you are lucky and you have, for example, a pheasant carcass at your disposal, you need to be able to cook it with high quality. The process should begin by plucking the bird.
It is necessary
-
- lighter or matches;
- pheasant.
Instructions
Step 1
Please note that the pheasant and other wild birds are quite different from the chickens traditional for most housewives, including the processing method. Therefore, even if you have experience in handling broiler carcasses, it cannot be automatically transferred to game.
Step 2
Start by removing the large feathers. This should be done carefully, especially if you want to cook whole poultry. The pheasant's skin is rather thin, and if it is severely damaged, it will be difficult to properly bake the bird. Pull out one or more feathers at a time. At the same time, unlike the processing of poultry, the pheasant carcass should not be doused with boiling water before cleaning. An exception is made only for carcasses frozen with feathers. They can be brought to room temperature with hot water. Densely attached feathers should be removed against the direction of growth, and those that are on the bird's neck should be removed in the direction.
Step 3
After getting rid of large feathers, fluff will remain on the bird's carcass. It should be scorched carefully. This can be done with a regular lighter. In this case, you should be very careful not to burn the skin of the bird. After that, the carcass can be gutted and washed again. With careful preparation of the bird, the code will remain intact, which will help the dish retain its taste.
