Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Pheasant with Champagne Cabbage I (Pheasant)

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

30 min

Cook

0 min

Ready

30 min
Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 each pheasant
about 2 1/2 pounds each
* Camera

Ingredients

Amount Measure Ingredient Features
2 each pheasant
about 2 1/2 pounds each
* Camera

Directions

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

 

Email this recipe